Local Restaurants Research Articles

Selection of wines for wine lists in restaurants of Bosnia-Herzegovina: A comparative study

This study examines the wine list strategy preferences among restaurateurs in Bosnia and Herzegovina, focusing on identifying which criteria are deemed most and least important. A structured analysis categorizes strategies based on their frequency of selection as “Most Important” and “Least Important,” establishing a clear hierarchy of value among various criteria. The findings highlight two predominant strategies: “Preference for local wine” and “High reputation brand,” which is significant in the decision-making process. Restaurateurs consistently prioritize these strategies, with a dual emphasis on promoting local wine traditions and responding to market demands for reputable brands. The study underscores a pragmatic approach among Bosnian-Herzegovinian restaurateurs, who prioritize familiarity and perceived market security in their wine selections, potentially at the expense of enhancing gastronomic experiences and customer education. Further analysis using Z-scores confirmed the statistical signif-icance of these findings, identifying Strategy Choices 4 and 6 with notably high Z-scores, indicating their distinct importance compared to other criteria. This quantitative approach enhances the understanding of how these strat-egies stand out within the surveyed context, emphasizing their relevance in shaping wine list strategies. The study contributes insights into the strategic decision-making processes of Bosnian-Herzegovinian restaurateurs regard-ing wine selection, highlighting the dominance of local wine preference and brand reputation considerations. It underscores potential areas for improvement in integrating gastronomic expertise and enhancing customer expe-riences, suggesting avenues for future research and strategic refinement in the local restaurant industry.

A-001 The Postprandial Levels of the Metabolites in the Metaorganismal Trimethylamine N-Oxide (TMAO) Pathway are Altered in A Diet-, Microbe-, and Sex-Specific Manner

Abstract Background Cardiovascular disease (CVD) remains the leading cause of death in developed countries. Elevated levels of the gut-microbe-associated metabolite trimethylamine-N-oxide (TMAO) have been associated with increased risk for CVD mortality in many large independent studies. In fact, large laboratory corporations such as Labcorp and Quest Diagnostic now offer TMAO diagnostic tests for the assessment of CVD risk and as a marker for disease-associated dysbiosis, using samples obtained from fasting patients. Although the strong association between TMAO levels and CVD risk has been established in fasting blood samples, here we are investigating the potential for a single meal to dynamically alter TMAO-related metabolites based on sex, diverse dietary substrates, and microbial influences. Methods 35 healthy participants were randomized to one of four study groups with approximately 8-9 subjects in each arm. Half of the participants were randomly assigned to receive a three-day broad spectrum antibiotic regimen (ciprofloxacin, metronidazole, and vancomycin) while the others received no antibiotics. These two groups were further subdivided into a group consuming a highly processed meal (originating from local fast food restaurants) or alternatively a whole food meal (containing a variety of fruits, vegetables, and healthy fiber). Blood samples were taken at baseline (after an overnight fast), and then postprandially at 15 minutes, 30 minutes, 1 hour, 2 hours, 4 hours, and 6 hours after meal ingestion. Targeted plasma metabolites were quantified using a stable isotope dilution, liquid chromatography - tandem mass spectrometry (LC-MS/MS) method Results While plasma TMAO levels between food groups did not change significantly within the total cohort, there were clear individualized responses to either highly processed or whole food meals. Separation based on sex showed that TMAO levels were significantly reduced in females at 6 hours but remained steady in males for both food groups. Particularly, in the processed food group, TMAO levels were significantly lower in females than males at the 6-hour time point. Neither of these observations held true for TMAO precursors choline, carnitine, or betaine. However, plasma levels of a dietary precursor for TMAO, γ-butyrobetaine, showed clear diet-microbe-host interactions. For males in the processed food group, plasma γ-butyrobetaine levels were significantly increased in subjects on broad spectrum antibiotics. Conclusions Our results show the postprandial levels of TMAO, and its nutrient precursors dynamically change in a diet-, microbe-, and sex-dependent manner. These findings provide new insights into the postprandial levels of TMAO-related metabolites and may inform precision nutritional approaches in those who could benefit from TMAO-lowering strategies.

Molecular Identification of Normal and Adulterated Meat Samples of Local Markets and Restaurants in Kerbala Province

Background: Species specification of the meat is a highly important field of quality control management in meat consumption and industry. Meat forgery with undeclared sources has become a crucial trouble in many countries as well as in Iraq. It means that raw consumed meat or meat derivatives may include different meat genus; so, the components of meat are not regular like the known marker. The diet has sever effect on public health, religious factor, food safety principles, fair-trades and consumers desire. Aim of the study: The current study was aimed to analysis the species of adulterated meat using molecular technique that targets Mitochondrial Cytochrome cyt b gene by Multiplex PCR for detection of meat species and authentication that provide many forensic and judicial applications for several populations throughout the world. Materials and Methods: The following seventy (70) typical meat and meat derivatives were gathered from neighborhood super markets and eateries in the province of Kerbala: 25 cow, 10 buffalo, 25 sheep, and 10 goats. For meat samples, DNA extraction was done. Next, using species-specific primers of the Mitochondrial Cytochrome cyt b gene for cattle, sheep, goats, and buffalo, the collected DNA was amplified using the Multiplex PCR method. Additionally, the presence of Staphylococcus aureus, one of the microorganisms most commonly linked to food illness, was typically examined in all of the meat samples. Results: Multiplex PCR technique resulting in species-specific products of the amplicon sizes for the DNA prepared samples with the lengths 472bp., 124bp., 585bp., and 330bp. for the flesh of cow, buffalo, sheep, and goats, in that order. In addition to this analysis technique indicated that8 (44.4) % of examined cattle meat samples were mixed with buffalo meat and10 (55.6) % of examined sheep meat samples were mixed with goat meat. As well as, most of examined (normal and mixed) meat samples were contaminated with Staphylococcus aureus bacteria. Discussion: It has been demonstrated that the highly conserved Mitochondrial Cytochrome cyt b gene primers, when used in the multiplex PCR methodology, provide a sensitive, straightforward, adaptable, and dependable method for the investigation of meat samples and meat products. Conclusions: The current study's conclusions state that the “mitochondrial cytochrome cyt b gene” is a useful marker for differentiating between normal and adulterated meat. It also states that Staphylococcus aureus was found in 16/52 (30.76%) of the normal meat samples and 12/18 (66.7%) of the adulterated meat samples, with a significant importance of P=0.046.

Optimizing the microbial community composition in anaerobic digesters to improve biogas yields from food waste

Methods: Food waste collected from local restaurants and households in New York city will be used in this study. The food waste will be characterized to analyze its composition. Batch anaerobic digesters will be inoculated with microbial communities from existing food waste digesters. DNA analysis using 16S rRNA gene sequencing will be done to show the initial microbial consortia. Various perturbations will be applied to the digesters including changes in temperature, pH, feeding rates, mixing intensities to select for microbial populations yielding higher biogas production. Biogas production will be monitored over time. DNA analysis will be repeated after perturbation to analyze changes in the microbial community structure. Results: Preliminary results show Food waste characterized was found to contain 35% proteins, 45% carbohydrates and 20% fats. The initial microbial consortia in the digesters was dominated by bacteria from the genera Clostridium, Bacteroides and Methanothermobacter. Increasing feeding rates led to a 40% increase in biogas yields. Microbial analysis indicated a shift in populations with Clostridium becoming the most abundant genus. Decreasing pH from 7 to 6.5 further enhanced biogas by 25% with Clostridium and Syntrophomonas becoming dominant. Discussion: The study demonstrates that optimizing operational conditions can effectively manipulate the microbial communities in anaerobic digesters processing food waste. By applying selective pressures, populations better suited to degrade the local food waste and produce higher methane yields can be enriched. Further experiments will aim to construct stable, optimized consortia through controlled perturbation for robust and efficient food waste digestion. The approach holds promise for improving biogas production from food waste globally

SUSTAINABLE AND CULINARY TOURISM IN ORGANIC CUISINES IN UZBEKISTAN

This article analyses the relationship between sustainable tourism and gourmet experiences in Uzbekistan, focusing specifically on organic food and sustainability. The essay examines the advantages and challenges of integrating different organic methods into Uzbekistan's gourmet tourism. It delves into how implementing sustainable practices may enhance local restaurants, save cultural and national meals, and advance environmental safety. This research aims to provide insights into the future of sustainable culinary tourism in Uzbekistan by analyzing literature, case studies, and present practices. The local and international cuisines in Uzbekistan are contrasted in terms of their organic qualities and their ability to attract tourists.

‘Most Favored Nation’ Clauses in the Online Food Delivery Platform Market: Beyond Booking.com Cases

The COVID-19 pandemic catalyzed a transformative shift in the European food service industry, with local restaurants increasingly turning to online food delivery platforms (OFDPs) to sustain their operations during lockdowns. However, this symbiotic relationship has raised concerns regarding the prevalence of Most Favoured Nation clauses (MFNs) within contractual agreements between local restaurants and OFDPs These clauses, designed to ensure price parity across different sales channels, have sparked debates over their impact on competition and consumer welfare. This is due to their potential effect of hindering local restaurants’ ability to compete effectively, thus, consumers may face reduced price options and higher food costs. The Bundeskartellamt’s landmark decisions regarding MFNs in the online accommodation sector concerning Booking.com have provided initial guidance, but the application of this approach to OFDP markets remains complex. Against this backdrop, and following the reasoning laid down in a more recent approach from the Bundeskartellamt, we propose a systematic methodology for evaluating the effects of MFNs, taking as a starting point of analysis OFDP market conditions and business models. Ultimately, we aim to address the balance between positive and negative effects of usingMFNs byOFDPs to incentivize platform investment and protect the efficiencies passed on to consumers and local restaurants.

Filling Fresh Metakaolin‐Based Geopolymer Paste with Wood Ash: Chemical and Mechanical Characterization

AbstractWood ash is the powdery residue remaining after wood combustion. Today, only some of the wood ashes are recycled, while most are disposed of in landfills. Increasing recycled wood ash can limit environmental damage and save transportation costs and waste disposal. This paper presents including 10% of wood ashes as a filler material for geopolymers. The ashes, coming from a local Italian restaurant, are sieved between 65 and 79 µm and are incorporated into a metakaolin‐based geopolymer matrix, cured at room temperature (25 °C). Ionic conductivity, pH, and Infrared Spectroscopy analysis, conducted after 7, 14, 28, and 56 days of curing time, reveal the occurrence of the geopolymerization process. Furthermore, the mechanical strength results allow the comparison of these materials with Portland cement, one of the most common polluting competitors.

The Role of Social Capital in the Development of Native Chicken Enterprises: A Case Study at P4S Laskar Andalas

This study investigates the increase in native chicken population in Koto Parik Gadang Diateh District of South Solok Regency, credited to the transformation of MFH Farm into Pusat Pelatihan Pertanian dan Pedesaan Swadaya (P4S) Laskar Andalas. The objectives of this study include describing P4S Laskar Andalas' profile and role in native chicken business development and analyzing social capital's impact on the local economy through chicken farming. Using a case study approach, key informants such as P4S Laskar Andalas, KUB PM Koto Parik, native chicken breeders, and local restaurants were engaged. Findings reveal P4S Laskar Andalas' diverse role in native chicken husbandry, including enterprise operation, advisory services, and business partnerships. Strong social bonds between P4S Laskar Andalas, KUB-PM Koto Parik, and breeders indicate robust bonding social capital. Additionally, positive relationships with Sungai Kalu Restaurant and Teras Ayam Kampung Restaurant reflect well on bridging social capital. The strong association between P4S Laskar Andalas and the Agriculture Office of South Solok Regency demonstrates strong linkage social capital. These results underscore social capital's role in facilitating collaborative efforts and enhancing the local economy through native chicken farming.

Corporate Social Responsibility Efforts of Destination Marketing Organizations: The Case of Visit Orlando’s Magical Dining® Initiative

This case study discusses Visit Orlando’s Magical Dining Program® as part of its Corporate Social Responsibility (CSR) efforts. Through Visit Orlando’s Magical Dining initiative, local participating restaurants offer deals to customers and a certain amount of revenues is shared with selected charities. This case study presents a good example of how a destination marketing organization (DMO) can successfully involve local restaurants and customers to help certain charities. Specific discussions are provided on why and how DMOs can and should create such CSR initiatives and whether such initiatives can create some unexpected challenges for DMOs and participating organizations.

Machine Learning for short-term property rental pricing based on seasonality and proximity to food establishments

PurposeShort-term rentals (STRs) (like Airbnb) are reshaping social behaviour, notably in gastronomy, altering how people dine while travelling. This study delves into revenue management, examining the impact of seasonality and dining options near guests’ Airbnb. Machine Learning analysis of Airbnb data suggests owners enhance revenue strategies by adjusting prices seasonally, taking nearby food amenities into account.Design/methodology/approach This study analysed 220 Airbnb establishments from Madrid, Spain, using consistent monthly price data from Seetransparent and environment variables from MapInfo GIS. The Machine Learning algorithm calculated average prices, determined seasonal prices, applied factor analysis to categorise months and used cluster analysis to identify tourism-dwelling typologies with similar seasonal behaviour, considering nearby supermarkets/restaurants by factors such as proximity and availability of food options.FindingsThe findings reveal seasonal variations in three groups, using Machine Learning to improve revenue management: Group 1 has strong autumn-winter patterns and fewer restaurants; Group 2 shows higher spring seasonality, likely catering to tourists, and has more restaurants, while Group 3 has year-round stability, fewer supermarkets and active shops, potentially affecting local restaurant dynamics. Food establishments in these groups may need to adapt their strategies accordingly to capitalise on these seasonal trends.Originality/value Current literature lacks information on how seasonality, rental housing and proximity to amenities are interconnected. The originality of this study is to fill this gap by enhancing the STR price predictive model through a Machine Learning study. By examining seasonal trends, rental housing dynamics, and the proximity of supermarkets and restaurants to STR properties, the research enhances our understanding and predictions of STR price fluctuations, particularly in relation to the availability and demand for food options.

Cured or fresh? Between fish maturation trends in restaurants and food safety: The case of dry-aged rainbow trout

The application of dry aging on fish is increasing in restaurants worldwide. This process determines fluid loss, changes in muscle texture, and the development of a more concentrated flavour appreciated by consumers. Despite the growing popularity in the foodservice industry, there is a lack of data on potential risks and quality conditions of dry-aged fish. This study was aimed at assessing the safety for consumption of whole rainbow trout subjected to dry aging in a local restaurant (Turin, Italy). Quantitative microbiological analyses and detection of foodborne pathogens were performed on dorsal, ventral muscles, and skin samples at day 0, 3, 6, 10, and 14 of dry aging. Changes in water activity (aw), pH, colour, and biogenic amines in muscle were checked at each sampling point. Almost all the microbiological indicators were below the quantification limits in muscle until day 6 of dry aging, while higher but still acceptable loads were observed at day 10. At day 14, yeasts and moulds exceeded the acceptable level in one case (3.3 ± 0.4 log10 CFU/g) in ventral muscle and counts of Pseudomonas spp. (from 6.1 ± 0.8 to 6.4 ± 0.5 log10 CFU/g), total mesophilic (from 4.4 ± 0.3 to 5.3 ± 0.7 log10 CFU/g), and psychrophilic (from 5.4 ± 0.1 to 5.8 ± 0.3 log10 CFU/g) bacteria indicated the approaching of spoilage. Detection of Listeria monocytogenes and Staphylococcus aureus was always negative during the trials. Minimal changes of pH and colour were observed, while aw values followed a decreasing trend during dry aging. Putrescine was the only detectable amine, with a maximum concentration of 2.05 ± 0.02 mg/kg at day 14. In this study, dry-aged rainbow trout was safe for consumption and 10 days was the most appropriate curing time with 3 °C and 78% of relative humidity. Further studies at different environmental conditions and on other fish species are needed for a comprehensive risk assessment of this fast-growing practice in the restaurant sector.

Determining the appropriate location for consuming Korean rice wine (makgeolli) in New Zealand

This study examined the relationships in how different environments affect the subjects' attitudes, behavior, and perception while consuming Korean rice wine (makgeolli) in New Zealand. Two studies were conducted in the Auckland metropolitan area. Study 1 (n = 60) was carried out in a laboratory setting using the evoked context method to simulate a context scenario. The context scenario includes consuming a beverage at home with friends, at an Asian restaurant, and no context with n = 20 in each scenario. For Study 2 (n = 113), subjects evaluated the makgeolli sample in three natural environments. These natural environments include home (n = 48), a local Asian restaurant (n = 30), and the Food Science Laboratory (n = 35). Mood was evaluated before and after the experiment using the Bond-Lader scale, while emotions were evaluated using the Check-All-That-Apply method on specific terms. From both studies, context appropriateness indicated that the Asian restaurant was an appropriate location to consume makgeolli. For emotions, it was evident that there was a positive association between context appropriateness and positive emotional terms such as energetic and excited for Asian restaurant for both studies. In terms of flavor and taste perception, there were differences between the studies, this may suggest that subjects may be hypersensitive in laboratory settings while evaluating makgeolli. Overall liking was not affected by the different scenarios or environmental contexts. Therefore, context appropriateness may be an important factor in consumers’ decision-making when consuming food products.

Microbial quality of ready-to-eat food contact surfaces in local restaurants of Patuakhali district, Bangladesh

Cross-contamination of food contact surfaces can impose crucial barriers to food safety. Ready-to-eat (RTE) food items’ have the possibility of contamination during handling and serving from the terminal contact surfaces like hands, serving plates and tables, spoons, knives, and glasses. Considering these, this study was aimed to investigate the microbial load of these contact surfaces. Swab samples were collected from four crucial RTE foods contact surfaces for instance food handlers’ hands (HHS), plates (PS), tables (TbS), and spoons (SS) surfaces of twenty randomly selected local restaurants. To quantify the microbial load of these surfaces, total viable count (TVC) count was assessed using nutrient agar (NA), and total coliform (TC) count and fecal Escherichia coli (E. coli) were identified based on colony characteristics on chromocult coliform agar (CCA) media using standard methodologies described in previous studies. E. coli colonies from all contact surfaces and bacterial colonies isolated from HHS samples were confirmed by biochemical tests. Substantial number of bacterial presence was observed in all the samples, where TbS (1.93×105 CFU/cm2) and HHS (6.77×104 CFU/cm2) and SS (2.80×102 CFU/cm2) and HHS (2.88×102 CFU/cm2) had the highest TVC and TC count respectively. 65% of all samples were found to be contaminated with fecal E. coli while HHS samples harbored major foodborne pathogens like Salmonella, Shigella, Klebsiella spp., and Bacillus cereus. The study indicates poor microbial quality of these food contact surfaces which could implicate cross-contamination of the food items and incidences of foodborne illness among the consumers of these restaurants. These scenarios urge further studies on routes of these microbial contamination and limiting ways to enhance food safety in these restaurants. Asian J. Med. Biol. Res. 2024, 10(1), 71-79

A Novel Scalable Quantum Protocol for the Dining Cryptographers Problem

This paper presents an innovative entanglement-based protocol to address the Dining Cryptographers problem, utilizing maximally entangled |GHZn⟩ tuples as its core. This protocol aims to provide scalability in terms of both the number of cryptographers n and the amount of anonymous information conveyed, represented by the number of qubits m within each quantum register. The protocol supports an arbitrary number of cryptographers n, enabling scalability in both participant count and the volume of anonymous information transmitted. While the original Dining Cryptographers problem focused on a single bit of information—whether a cryptographer paid for dinner—the proposed protocol allows m, the number of qubits in each register, to be any arbitrarily large positive integer. This flexibility allows the transmission of additional information, such as the cost of the dinner or the timing of the arrangement. Another noteworthy aspect of the introduced protocol is its versatility in accommodating both localized and distributed versions of the Dining Cryptographers problem. The localized scenario involves all cryptographers gathering physically at the same location, such as a local restaurant, simultaneously. In contrast, the distributed scenario accommodates cryptographers situated in different places, engaging in a virtual dinner at the same time. Finally, in terms of implementation, the protocol accomplishes uniformity by requiring that all cryptographers utilize identical private quantum circuits. This design establishes a completely modular quantum system where all modules are identical. Furthermore, each private quantum circuit exclusively employs the widely used Hadamard and CNOT quantum gates, facilitating straightforward implementation on contemporary quantum computers.

A comparative study on biodiesel production from edible and non-edible biomasses

Biodiesel is a renewable and environmentally friendly alternative to traditional diesel fuel. It can be produced from various sources, primarily through homogeneously alkali-catalyzed transesterification. However, with the increasing demand for edible oils and the ongoing concerns about using edible resources for fuel, non-edible oils have become more attractive for biodiesel production. Non-edible oils, such as those derived from waste oils, offer a more sustainable and environmentally friendly source for biodiesel production. The current study compares biodiesel samples’ properties derived from an uncooked sunflower oil sample provided by a local bio-industry and four waste cooking oil samples collected from a local restaurant and fast food shop. The findings indicated that most biodiesel properties from edible and non-edible biomass feedstocks were found to be similar and met the specifications outlined in the EN 14,214 standard. Nevertheless, the oxidation stability and the viscosity were found to be outside the specified limits in most of the samples. Additionally, GC–MS analysis exhibited a similar composition of fatty acid methyl esters (FAMEs), with a high proportion of unsaturated FAMEs in all biodiesel samples.

A Sustainable Approach Using Beef and Pig Bone Waste as a Cement Replacement to Produce Concrete

Owing to the ongoing accumulation of industrial by-products, the management and disposal of waste have emerged as a significant issue. Employing these industrial wastes as an alternative to replace cement holds potential as a promising solution for conserving energy and reducing CO2 emissions. In this study, pig and beef bone powder were used as cement replacements in concrete, and the mechanical properties were studied. Bone powders were prepared from random bones collected from local slaughterhouses, butchers, and restaurants. The pig bone powder (PBP) and beef bone powder (BBP) were prepared by direct fire contact, oven-calcined for 4 h at 300 °C, crushed, and sieved to size 0.4 to 2 mm. A concrete mix design was formulated for a target compressive strength of 21 MPa at 28 days of curing. This design included three different levels of cement replacement with each type of bone powder (10%, 15%, and 20% by mass). These mixes were then evaluated and compared to a control mix without any bone powder replacement (PB-0). This study evaluated the mechanical properties via compressive strength and flexural testing. The results showed that the workability of the mixtures decreased with the increase in bone powder content. Bone powder functions as a pozzolanic substance, engaging in a chemical reaction with the calcium hydroxide in concrete to produce compounds that exhibit cement-like properties; however, an increase in bone powder content worsened the mechanical properties. The most promising results were obtained for a 10% replacement percentage of BBP and PBP, obtaining strengths of 21.15 MPa and 22.78 MPa, respectively. These are both above the design strength, with PBP concrete even exceeding the strength of PB-0 (21.75 MPa). These results showed a good agreement with the standard values and allow to use these wastes as a replacement for cement, becoming a sustainable solution to the exploitation of quarry materials and, in turn, to the problem of contamination by biological waste from the meat industry.

Upcycling waste tempura flake-derived starch powder as an environment-friendly polymer matrix filler for thermoplastic starch compounds

Waste tempura flakes collected from local restaurants were upcycled to be utilized as a polymer filler material. The oil fraction in collected waste tempura flakes were extracted two times via centrifugal solid-liquid separation and organic solvent extraction. Then, oil-extracted residual starch was freeze-milled to produce fine powders. Waste tempura flake-derived starch powder was substituted with 1%, 3%, and 5% (wt%) of virgin starch powder to produce thermoplastic starch. Composition, X-ray diffraction, and Fourier transform infrared analyses showed that the mixture was successfully thermally plasticized. Substitution of waste tempura flake-derived starch decreased tensile strength while increasing elongation at break of some samples. Produced thermoplastic starch samples again were compounded with polylactic acid (PLA) and poly-butylene adipate-co-terephthalate (PBAT) following a mixing ratio of 3:5:2. The analyses indicated that thermoplastic starch, PLA, and PBAT were successfully compounded. The compound containing 1 wt% substituted thermoplastic starch showed the minimal mechanical strength decrease. This study revealed the possibility of upcycling waste fried food into a valuable bioplastic material. Waste tempura flakes can be utilized as both bio-jet fuel and bioplastic filler material.

The food safety behavior of Jordanian restaurant managers and supervisors: A social cognitive theory-based perspective

As foodborne diseases are current major health issues worldwide, food safety is a global health target. The present work has used social cognitive theory as theoretical support for examining the social and cognitive factors [outcome expectations (OE), self-regulation (SR), environmental determinants (ED), and self-efficacy (SE)] of Jordanian restaurant managers’ and supervisors’ food safety behavior (FSB). The moderator was willingness to comply (WC). Data were collected from the participants via Google Forms using purposive sampling methods. A total of 500 questionnaires were distributed, where 250 questionnaires were sent each to the Jordanian Restaurant Association (JRA, representing international and chain food restaurants in Jordan) as well as the Jordanian Union of Restaurants and Confectionary Proprietors (URCP, representing the local Jordanian restaurants). Two hundred and ninety-six completed questionnaires were returned. The hypotheses were analysed with smart partial least squares by structural equation modelling. The analysis determined that OE, SR, ED, and SE had positive impacts on FSB, while WC played a role in moderating the interlinkage among SE, OE, and FSB. To sum up, the current study as a whole also has significant theoretical and practical contributions for the practitioners in the given context.

РОЛЬ ТУРИСТИЧНО-ІНФОРМАЦІЙНИХ ЦЕНТРІВ ДЛЯ РОЗВИТКУ ТУРИЗМУ В РЕГІОНІ

The article presents the results of research on the role of tourist information centers in regional tourism. Tourism is an important economic sector that contributes to regional development, job creation, and cultural exchange. Tourist information centers (TICs) play a crucial role in this process by providing tourists with the necessary information, services, and resources to maximize their satisfaction. Tourist information centers offer tourists up-to-date information about attractions, cultural events, routes, hotels, restaurants, and other services. This enables tourists to effectively plan their trips and get the most enjoyment out of their travels. In many European countries, tourist information centers offer booking and ticket sales services for various events, excursions, transport, and more. This is convenient for tourists, who can obtain all necessary services in one place. In European countries, tourist information centers actively promote the regionʼs tourism opportunities, participate in exhibitions, conferences, and other events aimed at drawing attention to the region as a tourist destination. Tourist information centers contribute to the development of local businesses by providing information about local hotels, restaurants, shops, and other services. This helps local entrepreneurs attract more customers and grow their businesses. Providing high-quality information and services allows tourists to feel comfortable and safe during their travels. This increases their level of satisfaction and encourages them to visit the region again. The development of tourism infrastructure, particularly tourist information centers, contributes to the creation of new jobs in the region. This positively impacts the regional economy and helps improve the standard of living for local residents This article examines the main functions of tourist information centers, their impact on regional tourism development, and examples of successful operation of such centers.

Indigenous Cuisines Identification and Gastronomic Tourism in Nigeria

. In all modes of travel, gastronomy is pivotal in enriching the tourist experience. This study aims to identify indigenous cuisines and gastronomic tourism in Nigeria. A qualitative approach was employed, using a phenomenology study through interviews and samples drawn from purposive populations. Snowball techniques were employed to identify potential interview participants from the selected tourist destination communities of Ikogosi, Ikegun, Ikija, and Agodi. This study developed four significant themes to which participants, including community members and destination managers, responded: identifying indigenous cuisines from the community, variations in food trends, popular cuisines for gastronomy tourism, and the food history associated with the community. The findings from interviews highlighted culinary diversity despite shared ethnic backgrounds. It shows the variant in preparation of Amala using different root tubers, showcasing regional variations, such as Amala lafun in Abeokuta and Amala isu in Ibadan. The research also notes significant differences in soups, stews, and cooking methods, particularly in fishing communities like Ikegun, where seafood and spicy dishes dominate. Traditional foods and cuisines, including Feregede, Otili and Kokondo and medicinal soups such as Marugbo, Tegi, Ogbagba and Isapa, are increasingly disappearing due to modernisation, changing dietary preferences and lack of documentation. This poses a risk to preserving indigenous knowledge, primarily held by older generations. The findings also emphasise the potential for gastronomy tourism, proposing that local cuisines can attract visitors while contributing to economic sustainability. Suggestions for promoting traditional dishes, such as Pounded yam, Amala and Abula, are highlighted as part of a broader strategy for culinary heritage preservation. In conclusion, proper methods for preserving and documenting indigenous cuisines specific to each community should be implemented. Engage the tourism sectors with local hotels, restaurants, and travel agencies to improve authentication and create packages highlighting traditional cuisines and attractions. Establish indigenous food museums, where the history of cuisines is preserved for future generations, and develop robust infrastructural planning for good road networks to access communities and hospitals, potable water, and proper drainage systems to mitigate flooding in vulnerable areas