Famous Restaurant Research Articles

푸드트럭, 소셜미디어, 유동하는 쿠바 음식문화

This article examines ethnic and regional food culture in the United States, focusing on the Jon Favreau film Chef, and analyzes the intertextual impact of sharing food photos in social media spaces on the practice of food consumption and production in the real world. A summary and main research findings are as follows. First, in Chef, America’s diverse ethnic and regional food culture is portrayed through cinematic images of various ingredients and urban spaces along the main characters’ journey to Miami, New Orleans, Austin, and Los Angeles. Each city’s locality and food culture are complexly expressed through unique street scenes that preserve the local history and culture, famous restaurants that have become local attractions, colorful and lively food images, sounds generated during the cooking process, and cheerful background music. Second, this film can enhance understanding of the motivation for setting up and operating food trucks in the U.S. For the protagonist, Carl Casper, Cuban food and food trucks serve as symbols and infrastructure that guarantee his professional autonomy and creativity as a chef. By analyzing its storyline and dialogue, this article examines the ways, meanings, and repercussions of food culture representation in the media by those in the restaurant industry who prepare and sell food themselves, not by food consumers. To recapitulate, Chef is valuable as educational content in that it vividly introduces America’s diverse ethnic and regional food culture, farmers’ markets, and food truck culture. This article will contribute to a better understanding of how the prevalence of digital media can affect and socially reorganize food culture by examining the establishment and operation of food trucks in the U.S. through the film and the relationship between food truck businesses and social network services.

THE RELATIONSHIP BETWEEN SENSORY MARKETING AND PURCHASING DECISION: CUSTOMER SATISFACTION AS A MODERATOR

This research investigates the relationship between sensory marketing and purchasing decisions using customer satisfaction as a moderator. The study was applied on the customers of “Qasr E-Kababgi” restaurants (Cairo branches) as this restaurant chain is considered as one of the largest and most famous restaurants specialized in oriental food in Egypt. In addition, it is considered as a touristic destination and a favorite place to visit for foreigners. Accepted responses to the questionnaire were (385) responses. To assess the reliability and validity of the instrument and test the research framework, the researchers used smart PLS 4. Partial Least Squares Structural Equation Modeling (PLS-SEM), a variance-based approach utilizes the total variance to estimate the model parameters. The research findings showed that there is a positive relationship among all variables, and customer satisfaction moderates the relationship between Sensory marketing and Purchasing decision.

The use of monomodal and multimodal metaphors in advertising Jordanian and American food products on Facebook: A comparative study

This study investigates the use of monomodal and multimodal metaphors in Jordanian and American advertisements for promoting food products on Facebook. 180 advertisements including monomodal and multimodal metaphors were collected from the Facebook pages of 12 famous restaurants in Jordan and the USA. The analysis shows that monomodal and multimodal metaphors could be used as a persuasive strategy in food advertisements not to facilitate understanding of the target domain since the latter is concrete, but to create imaginative depictions of the advertised product, making it more appealing to consumers. The results show that contextual monomodal metaphors are pervasive in the corpus since they allow advertisers to make their advertisements more memorable and open the door for more engagement by the viewers in interpreting the metaphors. The results also reveal that culture-specific metaphors in food advertisements could be used to show viewers they are an important part of the advertising process.

Analysis of Food Delivery Using Big Data: Comparative Study before and after COVID-19.

This study examined consumers’ change in perception related to food delivery using big data before and after the COVID-19 crisis. This study identified words closely associated with the keyword “food delivery” based on big data from social media and investigated consumers’ perceptions of and needs for food delivery and related issues before and after COVID-19. Results were derived through analysis methods such as text mining analysis, Concor analysis, and sentiment analysis. The research findings can be summarized as follows: In 2019, frequently appearing dining-related words were “dining-out,” “delivery,” “famous restaurant,” “delivery food,” “foundation,” “dish,” “family order,” and “delicious.” In 2021, these words were “delivery,” “delivery food,” “famous restaurant,” “foundation,” “COVID-19,” “dish,” “order,” “application,” and “family.” The analysis results for the food delivery sentimental network based on 2019 data revealed discourses revolving around delicious, delivery food, lunch box, and Korean food. For the 2021 data, discourses revolved around delivery food, recommend, and delicious. The emotional analysis, which extracted positive and negative words from the “food delivery” search word data, demonstrated that the number of positive keywords decreased by 2.85%, while negative keywords increased at the same rate. In addition, compared to the pre-COVID-19 pandemic era, a weakening trend in positive emotions and an increasing trend in negative emotions were detected after the outbreak of the COVID-19 pandemic; sub-emotions under the positive category (e.g., good feelings, joy, interest) decreased in 2021 compared to 2019, whereas sub-emotions under the negative category (e.g., sadness, fear, pain) increased.

A Study of Consumers’ Perceptions of Take-Out Food before and after the COVID-19 Outbreak: Applying Big Data Analysis

This study explored changes in consumers’ perceptions of take-out food before and after the onset of the COVID-19 pandemic using big data collected from social media. Using “take-out food” as a keyword, 18,544 search results were found in 2019, before the COVID-19 outbreak, compared to 20,718 search results in 2021. These keywords were analyzed using text mining, semantic network analysis, CONCOR analysis, and sentiment analysis, respectively, to understand consumers’ perception of take-out food. Using text mining, in 2019, “dining-out” was the most frequent search term associated with take-out food, followed by packing, famous restaurant, family, delicious, menu, and available. In 2021, “dining-out” was again the most popular keyword, followed by packing, famous restaurant, delivery, family, delicious, available, and Corona. A semantic network analysis showed that, in 2019, four categories emerged: delicious, meat, satisfaction, and lunchbox. The same analysis showed that, in 2021, the categories were delicious, meat, good, and home meal. These findings suggest that, after COVID-19, take-out food began to be recognized as a daily meal that can replace home-cooked meals. According to the sentiment analysis, the number of positive keywords decreased by 4.03% after COVID-19, while the number of negative keywords increased at the same rate; regarding the increase in negative keywords, such as sadness, disgust, and fear, since the emergence of COVID-19, consumers’ anxiety about eating out due to the virus was observed. This study can be useful by providing core data and an analysis method necessary for food service companies’ business activities and decision making related to take-out amid consumers’ rapidly changing needs for the dining-out environment caused by COVID-19.

Smart City Guide Developments and Transformations

Nowadays, mobile phones are a needful part of people's lives. There is a continuous rise in the number of mobile computing applications, concentrating on the people’s daily life. In such applications, location dependent systems have been detected as a significant application. Such an application which presents the architecture and implementation of such a location is commonly known as Smart City Guide. The main motive of the project is to explore how to realize a mobile city guide using the Android platform, including a prototype of the city guide. The project uses the research method design science. Through designing and implementing an artifact (that is prototype of city guide), the goal project is reached. Finally, the project is assessed in four aspects including platform evaluation, general functional evaluation, scenario evaluation and non-functional evaluation. The prototype implemented includes basic functionalities of city guides such as showing the map, locating points of interest (POIs). Beside, the project has inspected how to combine present technologies like Google Map and the phone application into the prototype. The app comforts a new native in a city by showing information of all the nearby sites that can be used for public access. Sites include Hospital Services, Police Station, Main Attraction Of City, Famous Restaurants. As well, the project has investigated non-functional aspects including extendibility, tolerability, and usability. Overall, the project presents a comprehensive unrealized city guide on the new mobile Android platform.

What Makes a Customer Brand Citizen in Restaurant Industry.

Due to the crucial role of customers’ brand citizenship behaviors on brand strength, this study explored the relationship between brand uniqueness, brand credibility, brand intimacy, brand love, and brand citizenship behavior in Taiwan’s restaurant context. The participants are the customers of Wang Steak, a famous restaurant chain in Taiwan. A total of 358 valid responses were gathered from a questionnaire survey, with a response rate of 71.6%. We used structural equation modeling to analyze the data. Brand uniqueness, brand credibility, and brand intimacy all have a positive relationship with brand love. Moreover, brand love was positively associated with brand citizenship behavior. The findings provide greater insights into the relationship of perceived brand uniqueness, brand credibility, brand intimacy, and brand love with customers’ brand citizenship behaviors.

The Critical Discourse Analysis in the Persuasive Language of Hotel and Fast-Food Restaurant Advertisements

This research study attempts to analyze persuasive techniques in the hotel and fast-food restaurant advertisements in terms of critical discourse analysis techniques. Research on persuasiveness has been popular for a long time, studied as the art of speaking and features of rhetoric. Linguists have never stopped in their quest to find out what linguistic elements create persuasive effects and impact human brains to convince people about something. The research aimed to reveal what techniques were widely used in advertisements to catch customers’ attention and persuade people to purchase the products. The study was conducted based on the qualitative-quantitative method, and the data was collected from the official pages of different famous hotels and fast-food restaurants. For investigation, 50 slogans, 25 from hotels’ and 25 from fast food restaurants’ advertisements, were analyzed based on “verbal techniques” and “power words techniques.” The results of the study point to the comparative analysis of hotel and fast-food slogans, and they are represented with the help of charts and diagrams in statistical numbers. In the conclusion of the research, it became clear that the most frequent verbal technique used was the “we are different and unique” technique, and the most frequent vocabulary types were the “abundance words” and “confidence words” type of words.

A Study on Dining-Out Trends Using Big Data: Focusing on Changes since COVID-19

This study examined consumers’ emotions and needs related to dining-out experiences before and during the COVID-19 crisis. This study identifies words closely associated with the keyword “dining-out” based on big data gleaned from social media and investigates consumers’ perceptions of dining-out and related issues before and after COVID-19. The research findings can be summarized as follows: In 2019, frequently appearing dining-related words were dining-out, family, famous restaurant, recommend, and dinner. In 2020, they were dining-out, family, famous restaurant, and Corona. The analysis results for the dining-out sentimental network based on 2019 data revealed discourses revolving around delicious, nice, and easily. For the 2020 data, discourses revolved around struggling, and, cautious. The analysis of consumers’ dining-out demand network for 2019 data showed discourses centered around reservation, famous restaurant, meal, order, and coffee. However, for 2020 data, discourses were formed around delivery, price, order, take-out, and social distance. In short, with the outbreak of the pandemic, delivery, takeout, and social distance emerged as new search words. In addition, compared with before the COVID-19 pandemic, a weakening trend in positive emotions and an increasing trend in negative emotions were detected after the outbreak of the COVID-19 pandemic; specifically, fear was found to be the fear emotion.

Cuba at the Table: Waiting for Change Again

Cuba at the Table Waiting for Change Again by Norge Espinosa Mendoza YOU HAVE TO WALK TOWARD THE Callejón del Chorro, alongside the Cathedral of San Cristóbal in Old Havana, to get to Doña Eutimia. The private restaurant or paladar—one of the most well known in the capital, and one of the few that has managed to make its way onto the most in-demand tourist sites—awaits its guests next door to the Taller Experimental de Gráfica. It’s small, and yet the clientele is aware of the privilege it confers. It’s recommended, of course, to book in advance, because there’s always someone waiting to take the first available chair, if there is one, at one of its few tables. Doña Eutimia represents more than twenty-three years of work, prestige, and, of course, authentic comida criolla (Cuban cuisine). The secret of their success: black beans, ropa vieja (shredded beef in tomato sauce), the favorite of my friend and translator George Henson, as well as other traditional dishes. Decorated with screens, lamps, and works by national artists, this cozy restaurant is more than what’s on the menu; it’s the experience that has managed to preserve its charm. Named for a señora who once cooked for the painters and artists who worked in the adjacent engraving workshop, the reallife Eutimia won the affection and praise of creators of all types, and today her memory lives on in the restaurant that bears her name. On one occasion, I took a rather haughty and formal academic friend to a lunch, together with a group of American professors, and it amused me to see that such a professorial man waited as the others served themselves the thick black beans, only to repeat the Cuban custom, so typical of humble families, of cleaning the serving bowl with scraps of bread, to enjoy the delicacy to the fullest. Good food has that power: it frees us from certain atavisms and airs to return us to the mere pleasure of unabashed pleasure. To keep a paladar open—especially one celebrated for its famous menu and with ingredients in high demand—is a true feat in today’s Cuba. The unavailability of supplies, the internal failures of the national economy and its mechanisms, the weight of the US embargo imposed on the island, and the reduction of points of entry for seasonings and other products—for reasons that Covid19 has only aggravated—have compounded and belie the boom image that trade, small businesses, and cuentapropistas (entrepreneurs ) enjoyed not long ago. During the brief bridge of exchange that the Obama administration built between 2014 and 2016, hopes multiplied. Then, everything changed dramatically . And the negative impact has even reached the table of such famous restaurants (and away from the pockets of “ordinary” Cubans) as La Guarida, where essential ingredients for their select and exclusive menu have vanished. Beginning January 1, the Cuban government launched the Tarea Ordenamiento (restructuring of the country’s economy), which includes the withdrawal of the CUC— the convertible peso that tourists exchanged for dollars—and a revaluation of the Cuban peso. It’s a delicate context, amid numerous shortages, of a dissatisfaction that manifests in long lines, a meteoric rise in prices, the end of subsidies, and the changes that Cubans are demanding on social media from the government beyond mere sloganeering, despite the consequences that such actions exact. In 2021 the island’s resistance and hope will be put to the test once again. Hopefully , in a not-so-distant future, we’ll be able to talk about all of this, sitting at a table at Doña Eutimia, waiting for the black beans to arrive. Because one doesn’t live by faith alone. Poet, playwright, and cultural critic Norge Espinosa Mendoza (b. 1971, Santa Clara) is widely considered one of Cuba’s most important LGBTQ activists. His plays have premiered in Cuba, Puerto Rico, France, and the United States. George Henson’s translations include Elena Poniatowska’s The Heart of the Artichoke, Sergio Pitol’s Trilogy of Memory, and, most recently, Alberto Chimal’s novella The Most Fragile Objects. He teaches...

All About My Mother: Archives, Art, and Memory

All About My Mother:Archives, Art, and Memory Laura Engel (bio) One afternoon when we were in high school, my brother and I came home from school to find the living room full of coconuts. These were not your typical tropical fruit advertised in commercials for resort vacations, cracked open to reveal a creamy white rim, a vessel for drink with a paper parasol and straw. Instead, they were unseemly, large hairy brown misshapen bowling balls that covered the floor of my mother's studio (which was also, and always had been, our living room). These alien blobs made it impossible to enter into the space. They rolled against each other on the uneven wood, at times emanating noise, like a hiss or a sigh. In retrospect, although this seemed odd to us, it was not exactly unusual. Having an artist as a mother, or a mother who was an artist (not always clear which came first, as these roles were inextricably linked) often meant surprises. We grew up sitting on the floors of galleries and enormous raw loft spaces in SoHo when the neighborhood consisted of abandoned buildings and warehouses. We spent hours drifting through openings, performances, and happenings, surrounded by art made of unconventional materials: dirt, wood, clay, porcelain, wall paper, aluminum, trash, netting, yarn, fabric, and thread. In the 1970s when my mother began to formally exhibit her work, she re-imagined her classical training (she studied with Ad Reinhardt at Brooklyn College and later went on to Yale University) to incorporate non-traditional materials, particularly those associated with women and domestic practices. She made abstract paintings out of thread and gesso, sculptural fractals out of layered organdy; she juxtaposed photographs of famous buildings and ethnographic photographs with a visual map of their knitted silhouettes. Later on, she embroidered paintings. The coconuts were part of an installation about Western appropriation of the tropics in art, popular culture, and tourism. They accompanied large photo collage pieces (made to look like movie posters) that paired images designed to highlight fantasies, desires, and false assumptions surrounding the lure of "uncultivated" places. In an effort to include herself as the artist/producer of knowledge, who was also complicit in her own cultural production, my mother decided to embed a photograph of our family in one of the compositions (see figs. 1 and 2). We are at the famous restaurant Trader Vic's located in the Plaza Hotel in New York City. It is 1985, and I am a junior in high school. My [End Page 209] Click for larger view View full resolution Figure 1. Elaine Reichek, Gauguin at the Harmonium in His Underwear, 1987, oil on collaged gelatin silver prints, 66 x 47" (167.6 x 119.4 cm), Vera List Center for Art and Politics, The New School, New York. Photographed by Daniel Terna. [End Page 210] Click for larger view View full resolution Figure 2. detail of Reichek, Gauguin at the Harmonium in His Underwear. Photographed by Daniel Terna. [End Page 211] brother is a freshman. I am wearing an oversized Betsy Johnson sweater emblazoned with a tropical fish over leggings, an outfit that I remember thinking was very chic. My mother insisted that my brother wear a Hawaiian short-sleeve shirt for the photo, black with pink flowers, a hand-me-down from a trip she and my father had taken to the Caribbean a few years before. He still has his braces, and he smiles awkwardly at the camera. My mother wears a silk shirt; her hair is very short and spiky (an Annie Lennox look), and her expression is strained. She looks as though someone asked her to smile, and she complied, just to save face for the picture. My father, who is forty-four in the photo, is also trying to smile, but weakly. He looks unwell. His hair is beginning to thin, his body showing signs of the cancer that he would die from the following year. I do not know this in the photograph. I only know that I am posing for the camera, something I like to do. I am the only one with a real smile on my face. Today...

Analysis of Correlation between Workload and Work Attitudes Toward Work Fatigue (Case Study in Kaliotik Lamongan Restaurant Workers)

Introduction: Currently, Culinary becomes a promising business, so does Lamongan Kaliotik Resto, one of the famous restaurant in Lamongan. The high number of customer visits risks the workforce from work fatigue. The demand for production in order to fulfill the consumer needs leads to an excessive workload which is handed to the workers in the Kaliotik Lamongan restaurant. Moreover, high mobility in the food production process potentially creates non-ergonomic work attitudes. Therefore, all of those factors can lead the workers experiencing work fatigue. The purpose of this study was to analyze the relationship between workload and work attitude with work fatigue at Kaliotik Lamongan Resto workers. Methods: This study was observational descriptive which was done by using cross-sectional. The population in this study was all workers at the Kaliotik Lamongan Resto, which consisted of 13 people who worked in the kitchen and cashier kitchen section. The sampling technique used was the total population technique. Data collection includes physical workload measurements, assessment of work attitude with The Rapid Upper Limb Assessment (RULA) method and work fatigue measurements using a reaction timer. The study was analyzed using the Spearman correlation test. Results: Showed that the workload with work fatigue had a relationship with the strength of the moderate relationship (r = 0.415) and work attitudes with work fatigue showed a low strong relationship (r = 0.389). Conclusion: Excessive workload is the main factor which causes work fatigue in workers, in contrary, work attitude is not a factor of work fatigue.Keywords: physical workload, work attitude, work fatigue

Investigating the importance and cognitive satisfaction attributes of service quality in restaurant business - a case study of TASTy steakhouse in Taiwan

ABSTRACT In this research, we proposed an effective approach to investigate the importance and satisfaction attributes of service quality of a restaurant business. For understanding the gaps of service quality cognition between consumers and servers, our work can be used as a reference for helping restaurants improve their service quality and reuse their resources effectively. We applied DINESERV scales and five-point Likert scales as quantitative research tools. The Kano model, customer satisfaction index, regression analysis, improvement effort index, and importance-performance analysis (IPA) were applied as measurement tools to examine the importance of various service attributes. Our approach was implemented in a famous restaurant in Taiwan: TASTy Steakhouse. The relative priority of service quality attributes for improving this chain restaurant and its competitiveness are ranked and discussed.

DEVELOPING ENGLISH SPEAKING MATERIALS OF DESCRIPTIVE TEXT FOR GRADE X STUDENTS OF CULINARY STUDY PROGRAM AT SMK NEGERI 10 MEDAN

This research has aims to develop English speaking materials for grade X culinary study program at SMKN 10 Medan, first this research was conducted by Research and Development through has Six stages, they are: gathering information and data, analyzing data, designing new materials, validating by the experts, revising and the last was Final product. The subject in this research was students grade X boga 3 at SMKN 10 Medan where the students consisting of 36 students, the instrumentations for data collection were giving a questionnaire and interview, questionnaire was administrate and it answer by the students to get the students need, and the interview was administrate to the English teacher, the result of the questionnaire and interview prove that the student need some appropriate speaking material in descriptive text that has relation with their program study, that is culinary. Thus, developing English speaking materials consist of three units: lets’ talk about chef Juna (describing People), how the smell, taste and texture of your favorite food? (Describing things) and the last units was talk about famous restaurant (Describing Place). The product has been validated by two experts, and the average score are 4, 75 are coming from English Lecture’s, the second average score 4, 89 are coming from English teacher. From the score above, it means that the product categorized as relevant for grade X students of culinary study program.Key words: R&D, English for Specific Purposes, English speaking materials, culinary study program.

Local Storytelling for Invigorating the Tourism Image- Focusing on TV Contents -

Area and surrounding landscape introduced by visual media stimulate viewers and positively affect the local tourism. Thus, this study aimed to identify psychological factors of viewers and provide storytelling and marketing implications to invigorate a local tourism (based on identified factors).
 Therefore, this study selected samples and conducted a survey study with targeting people watched a local or tourism TV program more than once. The reliability and validity tests were conducted to the collected effective sample. Moreover, a frequency analysis was used to evaluate the general characteristics of study subjects. Afterward, the fitness of a structural equation model and the causal relationship of each concept were verified. 
 The implications of this study were as follows. First, when a story for a tourism attraction is created, a producer and people working for local tourism should work together to select an actor and a suitable subject. Moreover, a story should have many stimulus elements to give the viewer a desire to visit or experience the surrounding landscape and a famous restaurant. Secondly, a program producer must pay attention to provide accurate information so that viewers can trust the given information. Moreover, it is necessary for a TV program to deal with important information and do's and don'ts upon the cooperation of local tourism workers and people experienced the area so viewers can fully understand the situation. Thirdly, program producers and tourism workers must increase expectation by providing representative images and information. Lastly, program producers have to provide detailed information related to the introduced food, accommodation, surrounding environment, and experience. Moreover, stories should be presented in order to stimulate the emotions of viewers.

Capitalism in Tourism – Marxist: Analysis of Enjoy Jakarta

Enjoy Jakarta is a new slogan from Provincial Government of DKI Jakarta to promote tourism in Jakarta. Through the tagline of Enjoy Jakarta, the Provincial Government of DKI Jakarta through the Department of Tourism and Culture wants to retail Jakarta as an attention-grabbing city to visit. Based on the website www.jakarta-tourism.go.id, there are all recommendations regarding with tourism in Jakarta, ranging from history and culture of Jakarta, events, destinations, to brochures and electronic guidebooks, which can be downloaded. It is fascinating to see on how content from the Enjoy Jakarta website sells countless capitalist products, such as in destination categories, events, and up to the basic information. This paper performs a critical analysis of “Enjoy Jakarta” tourism by utilizing Marxist analysis method. This analysis is carried out using the Marxist rationale teaching and applying these Marxist concepts to the public art form created by the media. Marxist analysis is done on the content embedded in the website of www.jakarta- tourism.go.id. The results of this study indicate that tourism in Jakarta is displayed in the form of selling products of capitalism. Tourism is identic by shopping at malls, savoring culinary in famous restaurant brands, and various activities organized by the bourgeoisie.

THE ACTIVITIES OF FOODSERVICE COMPANIES IN THE AREA OF CORPORATE SOCIAL RESPONSIBILITY – ON THE EXAMPLE OF INTERNATIONAL FAST FOOD CHAIN

The aim of this paper is presentation of the activities of food service companies in the area of social responsibility. In today’s business world, there are many strategies being used to run business. Interest of the topic of corporate social responsibility has growing rapidly. Many companies have started to engage in CSR as strategy in order to gain benefits that can give them an added advantage over their competitors. The corporate social responsibility (CSR) is the company’s strategy, based on the assumption that business is responsible for the society within which it operates. There have been increasing numbers of companies engaged in CSR. CSR is becoming an important issue in the food service business. Nowadays CSR can drive companies to succeed in business by increasing sales volume and brand awareness and also added advantage over their competitors. For this thesis was decided to choose McDonald’s corporation as a case study. This is one of the famous restaurants all over the world. McDonald’s has a good reputation in terms of social responsibility. Hence, the significance of this paper is not only to increase related stakeholders’ understanding of CSR, resulting in the achievement of long term sustainability, but also fill in the academic gap of CSR, especially for catering business in Poland. The main objective of the article will be to find out, how McDonald's implements CSR towards employees, customers, supply partners and the community.Purpose: The aim of this paper is presentation of the activities of food service companies in the area of social responsibility on example of international fast food chain – McDonald’s.Methodology: For this thesis was decided to choose McDonald’s corporation as a case study, empirical, qualitative research method.Findings: Since last year’s McDonald's has been seen to adopt a more proactive strategy on CSR. McDonald’s has set good examples of social responsibility. Corporate social responsibility McDonald’s takes part in: animal welfare, corporate giving/Ronald McDonald House Charities, education scholarships, employment practices for, environmental practices, work with Corporate Social Responsibility Suppliers, Corporate Responsibility McDonald’s Reports.The evidence presents a case that the corporation is implementing CSR policies as a means to greater profitability. It is promoting itself as a notable corporate citizen and has turned CSR around from a cost of doing business into a profitable enterprise and been commended for it. But, McDonalds CSR strategies mostly lay in the overlapping ethics/law area.Originality/value: Hence, the significance of this paper is not only to increase related stakeholders’ understanding of CSR, resulting in the achievement of long term sustainability, but also fill in the academic gap of CSR, especially for catering business in Poland. The demand for results is related to a poor adoption of CSR in small companies, especially in the gastronomy business. There is a possibility to improve performance with the example of McDonald’s as the role model.

Strategy for the restaurant business in Russia in terms of sanctions and import substitution

This article describes the situation established in August 2014 in Russia. The article considers an example of a famous restaurant «Metropol» (Moscow), taking into account the prevailing situation in Russia. The study of customer attendance, assortment and price policy towards the main products forming the restaurant’s menu was conducted. As a result, recommendations were given, in order to preserve the client base and revise the assortment of dishes.
 JEL CODE: M21

A loss prevention methodology for catering industry based on operation data analysis

In recent years, the competitions among the catering enterprises are becoming aggressive, which makes managers require for a higher standard to the operating ability and profitability. The company operation will not be significantly improved simply via the expanding of business volumes. Company inner control mechanism can be an effective means of strengthening competitiveness. Normative service system and management mode can effectively reduce the unnecessary coast and profit loss. In this paper, we propose a loss prevention method for the catering enterprises based on machine learning algorithm. With large amount of real data from a famous restaurant in China, we can obtain solid features related to the restaurant operations. And based on the Bayesian method the exceptional events during the operation process and the service process can be identified. The experiment results show that our method can effectively identify the exceptional events which could cause losses to the restaurant.

Impact of Famous Restaurant Information Source on Perceived Value and Revisit Intention

In this study, restaurant information source for this study is to examine the effects intention to revisit. In general, word of mouth plays an important role in information search and purchase decisions in the tourism and hospitality industry. Experience in the hospitality industry products and services such as restaurants, and word of mouth online platform provided by the subjective assessment of the consumption experience is an important source of information. Word of mouth is one of the most influential factors affecting the decision making in all steps of the consumer. This may affect the word of mouth product awareness and future purchases. To analyze proposed model, the latest survey was conducted by the Consumer visited the famous restaurant within six months. The data was collected 285, and analyzed with SPSS 21.0 and AMOS 21.0. The data were analyzed with structural equation modeling using SEM. The result of the overall model analysis appeared as follows: X²=434.092, d.f=159, p=0.000, GFI=0.869, AGFI=0.828, NFI=0.892, CFI=0.928, RMSEA=0.078, RMR=0.073. The result of the overall model analysis demonstrated a good fit The findings can be summarized as follows: First, Source of information, visit experience and the information provided showed that a significant impact on the utilitarian values and hedonic value. Online word of mouth has shown that it does not significantly affect for all Utilitarian values and hedonic value. Also, utilitarian values and hedonic value had significant influence on revisit intention.