Restaurant Names Research Articles

PECULIARITIES OF FUNCTIONING OF ERGONYMS IN THE RUSSIAN LANGUAGE

The article is dedicated to the study of semantics of ergonyms in the Russian language. Nowadays ergo-nimics, being a fi eld of onomastics, is of great interest to many linguists, because it has specifi c semantics in the gastronomic industry and is aimed at making a positive impact on the recipient. It can be explained by globalization and the interaction of language and culture. Ergonyms refer to particular lexical layer of the language system, which refl ects changes in the social sphere. The aim of the study is to single out the linguistic peculiarities of ergonyms in the Russian language. The material of the study comprises the names of cafes and restaurants in Chelyabinsk city and the Chelyabinsk region. Carrying out the research we used the method of component analysis, comparative method for analyzing ergonyms, descriptive-classifi cation method, quantitative analysis in counting lexical units and the frequency of their use. Within the framework of the present research the word-building of ergonyms and linguistic peculiarities of their functioning and stylistic diversity were studied, thematic groups were outlined, the frequency of use of lexical units was analyzed. According to the results of the present study, we can conclude that the connotative element in the semantic structure of ergonym plays the key role. Ergonyms refer to linguocultural phenomena that appear as a result of the interaction of extralinguistic and linguistic factors. The study and analy-sis of ergonyms as a linguistic phenomenon allows us to reveal the peculiarities of economy and geography of the Chelyabinsk region, to study the linguistic variety of names of cafes and restaurants in Russian. It has been proved by the wide use of lexical units in diff erent languages in the nomination of catering establishment. Ergonyms have a pragmatic impact on the target audience which is achieved through its functioning. Expressive, deictic, appellative function and identifi cation function are the essential ones in the nomination of catering establishments in the city of Chelyabinsk and Chelyabinsk region. The study of ergonimics, which has specifi c lexical and semantic graphic features, is related to modern linguistics.

Indian Diaspora and the Popularity of Indian Cuisine in Thailand in the Digital Era

Abstract The study delves into Indian cuisine in Thailand, using data from online sources that focus on content related to Indian cuisine, restaurants and grocery stores. The study applies content analysis to explore identity and the linguistic landscapes in Indian culinary practices. Indian cuisine is gaining popularity among Thais, becoming a part of their cultural heritage and showcased on digital platforms. Restaurants and grocery stores feature Indian dishes, ingredients and packaged foods, and their online platforms facilitate easy access to this cuisine. In the linguistic landscape of Indian restaurant names, bilingual names are the most prevalent, followed by monolingual names, with trilingual and quadrilingual names being less common. The potential of Indian cuisine in Thailand is evident through its introduction in convenience stores and the importation of Indian ingredients, enhancing India’s soft power and influencing economic and social dynamics in the region.

Nawiązanie do świata przyrody w propozycjach nazewniczych restauracji w łódzkim Orientarium

REFERENCE TO THE WORLD OF NATURE IN SUGGESTIONS OF RESTAURANT NAMES IN THE ORIENTARIUM IN ŁÓDŹ The aim of the article is to indicate which lexical elements from the thematic field of nature were used by the Internet users during constructing the names of restaurants in the Orientarium in Łódź submitted to the competition organized on the official profile of Łódź on Facebook, with particular emphasis on the motivation of the examined propria and appellative bases. The material basis is 531 naming proposals in which a reference to the world of nature was visible. Semantic-pragmatic analysis with elements of structural analysis was used in the research. Internet users exposed their relationships with fauna and flora by placing the noun animal and its derivatives, using the adjectives natural and wild, recalling the characteristics of animals and their places of residence and foodacquisition. There were less frequent references to plants and water, as well as other natural phenomena.The largest group are chrematonyms based on the names of various animals. Many names havea positive value, which has a persuasive function. The presence of a plant or animal component allows you to show the relationship between the name and the location of the restaurant in Orientarium.

Strategi Pengembangan Usaha Dan Perubahan D’sruput Dalam Ketertarikan Minuman Kekinian Terhadap Minatbeli Konsumen Kalangan Muda

Contemporary drinks are rife among young people. The competition between the beverage outlets can be seen from the emergence of various unique beverage outlets. For this reason, the authors are interested in examining the factors of modern drinking interest in buying interest among young consumers. This research uses a qualitative descriptive method, and the respondents are taken from young people in Padang who like modern drinks. Based on the results of interviews and observations obtained in the field, it was found that there were several factors of interest so that there was an interest in buying among young people, namely factors of a comfortable place, friendly service, factors of good taste where there were many variants, factors of restaurant names and unique menu names that made people interested in buying. Besides that, the price factor is quite affordable, packaging with a creative and attractive design. In addition, it was also found that personal, social and psychological factors were one of the factors in the interest in buying contemporary drinks among young people. It is hoped that this research will be useful for business people in the culinary and beverage sector as well as further research in researching business in this field.

Efektivitas Penerimaan Sektor Pajak Restoran, Perhotelan, Dan Penerangan Jalan Untuk Meningkatkan Pendapatan Asli Daerah Kota Langsa

Regional autonomy can indeed bring about positive changes in the regions in terms of regional authority to self-regulate. Tax is a source of state or regional revenue that is paid by the community as a collection fee that can be imposed by the government based on applicable regulations. The aims of the research are a) to find out how effective the revenue from the restaurant tax sector, hotel tax, and street lighting tax are Regional Own Revenue in Langsa City, b) to find out what factors are inhibiting the revenue from the restaurant, hotel, and street lighting tax sector as income. Original area and government efforts to overcome obstacles in the restaurant tax revenue sector, this study uses a qualitative approach. The effectiveness of tax revenue from the restaurant sector, hotel sector, and the tourism sector from 2016-2020 from the results of the data that the researchers obtained, there were still achievements in accordance with the targets set by the government, such as from the tourism sector, this was due to the constraints of the Covid-19 virus outbreak so that there is implementation on a large scale so that the tourism sector does not get a nominal amount as Regional Original Income. In its application, there are inhibiting factors, including the names of restaurants and hotels that have not been recorded by the Regional Original Revenue Service, so that the effectiveness in receiving both types of taxes is not fully maximized.

Współczesne tendencje urbanonimiczne w Szczecinie na przykładzie nazw restauracji

The research task was to trace the names of Szczecin restaurants existing in 2020–2022. The aim of the study was to show which naming tendencies exist in the contemporary urban names of Szczecin. The gathered onymic collection was subjected to semantic and formal analysis. On the basis of the study of the names of selected restaurants in Szczecin, it can be concluded that two opposing linguistic tendencies clash in the contemporary urban naming of Szczecin: 1. striving to revert to native names and 2. adopting foreign names. The onyms created in this way create a semantically and structurally heterogeneous collection of urbanonyms.

The Role of English in Shaping the Linguistic Landscape in Slovenia

The issue of visible written language used in Slovene public spaces is addressed. This is rapidly changing under the influence of English as the lingua franca of today. The names of stores, restaurants and other establishments as well as graffiti and other signs in Maribor, Slovenia’s second largest city, are examined. Four different locations are compared: the old city center, the city’s largest shopping mall, the Drava riverfront, and the student campus. Differences and similarities with regard to the ratio of different languages used are discussed in light of Slovenia’s language policy. They are also analysed from the linguistic perspective, focusing on lexical, syntactic and orthographic aspects. It is suggested that Slovenia should invest more effort both in the actual implementation of its language policy and language planning so as to guarantee that Slovene retains its status as official and state language not only de jure but also de facto.

Reconhecimento Automático Multilingue de Entidades Mencionadas em Diversos Domínios, para Efeitos de Anonimização de Tradução Automática

The following article describes the research developed at Unbabel, a Portuguese Machine-Translation start-up, that combines Machine Translation (MT) with human post-edition with a focus on customer service content. With the work carried out within a real multilingual AI powered, human-refined, MT industry, we aim to contribute to furthering MT quality and good-practices, by exposing the importance of having continuously in development, robust Named Entity Recognition systems for General Data Protection Regulation (GDPR) compliance. We will report three different experiments, resulting from a shared work with Unbabel´s linguists and Unbabel´s Artificial Intelligence (AI) engineering team, matured over a year. The first experiment focused on developing a methodology for the identification and annotation of domain-specific Named Entities (NEs) for the Food-Industry. The devised methodology allows the construction of gold standards for building domain specific NER systems and can be applied for a myriad of different domains. With the implementation of the designed method, we were able to identify the following domain-specific NEs set: Restaurant Names; Restaurant Chains; Dishes; Beverage, Ingredients. The second and third experiments explored the possibilities of constructing, in a semi-automatically way, multilingual NER gold standards for different domains and language pairs, using aligners that project Named Entities across a parallel corpus. Both experiments made it possible to benchmark four different open-source aligners (SimAlign; Fastalign; AwesomeAlign; Eflomal), allowing to identify the one with better performance and, simultaneously, validate the aforementioned approach. This work should be taken as a statement of multidisciplinary, proving and validating the much-needed articulation between different scientific fields that compose and characterize the area of Natural Language Processing (NLP).

Python과 QGIS를 활용한 제주 올레길 이용객 행태분석 : 코로나19 전·후를 중심으로

The purpose of this study is to identify the course usage behavior of Jeju Olle Trail users before and after COVID-19. To achieve the purpose, data was collected using Python and analyzed on the basis of QGIS. 24,093 course-related text data and 9,409 location data, such as destination restaurants, were collected for the analysis. As a result, the most visited course was course 1 in text-mining, and course 7-1 in location data. In detail, the visitors showed a preference for outdoor activities, including visiting scenic spots and street markets, rather than indoor activities. Course 1, which was derived the most frequently in the text, was found to be a behavior for the purpose of enjoying nature such as tourist attractions or landscape photos. Next, the 7-1 course, which had the highest frequency on the location information map, is a course where people can enjoy the natural scenery while walking lightly, and where accommodations (hotels, guesthouses, motels, etc.) and restaurants or exotic cafes are located. Comparing the usage behavior results between pre-and post-COVID-19, the restaurant name and guest house, which are indoor spaces, showed high frequency in the pre-COVID-19 situation. On the other hand, the frequency of 'Jeju Olle Market', which allows people to eat outdoors and take away, has soared in the post-COVID-19 situation. Also, there was a noticeable change in the behavior of accommodation for 'Resort', where only a few people, such as family or friends, can stay.

Pork Satay Menu Creation as Culinary Tourism Baha Tourism Village, Badung, Bali, Indonesia

Analysis of the food menu offered periodically to tourists, it is hoped that the manager of the pork satay restaurant will be able to get optimal profits that can be used for business development in the future. Based on the background of the problem, the purpose of this study is to determine the process of making the types of pork satay offered by restaurant managers, and as a marketing strategy for pork satay menus in increasing food sales in the Baha tourist village area, Badung Regency, Bali. This research formulates a marketing strategy which is then elaborated with various marketing programs. Data were collected using observation, interviews, literature study, and then by using the marketing mix) namely 1) Products such as sweet pork satay, spicy pork satay; 2) Price where each menu has its price; 3) Place, namely by using direct distribution; 4) Promotion such as the installation of restaurant name signs, personal selling, sales promotion, and publicity. Then the analysis is carried out using the engineering menu. The technique of determining the informants using purposive sampling. This research will find out the menu offered by restaurant managers in the Baha tourist village area, Badung Regency, Bali, there are 4 menus (53.77%) of pork satay classified as a star, meaning that it is popular and profitable, 2 menus (46.23%) are classified as a plow horse, meaning popular but less profitable. Based on the results of the discussion, it can be suggested that restaurant managers in the Baha Tourism Village area should further improve the quality of food and beverages to get maximum profit.

Samara identity in the mirror of advertising and commercial names

The purpose of our research is to identify ways of translating the Samara identity in the system of verbal sign complexes of commercial objects based on the use of the semiotic method. The main object of study is the proper names of shops, cafes, restaurants, salons, industrial and cultural facilities presented in Samara outdoor advertising, as well as brand names whose textual designations include brand identifiers of the territory – iconic names that serve as connotative regional components and provide a mental link with the image of a regional brand. Our research confirms the hypothesis that the Samara identity is built on the basis of a cultural code based on territorial certainty. The key verbal signs represented in the commercial discourse of urban space and forming the identity of the territory in the minds of citizens are toponyms: Samara, Zhiguli, Volga. These brand symbols not only demonstrate a direct toponymic link to the region, but mainly play the role of priority symbols of regional identity as part of numerous conventionally symbolic advertising and commercial names. Based on our research, it is possible to solve the problem of constructing the basic structure of the figurative-mental map of Samara identity on the basis of three key toponyms – symbols of the territorial brand. The spheres of numerous ergonyms and pragmatonyms are formed around each of these symbols, which are widely represented in the advertising and information environment of urban space, have visual contact with the residents of the agglomeration and have a direct impact on the formation of urban identity. Our study is relevant because it allows us to consider the key symbols of urban identity identified by us as material representatives of the symbolic capital of a territorial brand. The central markers of the figurative-mental map of the city perform the function of a verbal semiotic tool – a translator of urban identity, the active use of which in the advertising and commercial discourse of the city of Samara confirms a sufficiently high level of self-awareness of the citizens.

Ethnic restaurants’ outdoor signage: the effect of colour and name on consumers’ food perceptions and dining intentions

PurposeOutdoor signage, a key aspect of store atmospherics which influence consumer perceptions and behaviour, is largely overlooked in research on restaurants. Studies show that food perceptions relate positively to restaurant choice, but how outdoor signage influences these perceptions is unclear. Hence, the study aims to investigate the effect of signage colour and restaurant name on consumers' attitudes and purchase intentions.Design/methodology/approachThis study uses a two (signage colour: blue-white vs. red-yellow) by two (restaurant name: typical vs. atypical) experimental design to investigate the impact of two key elements of corporate visual identity – logo colour and corporate name – on consumers’ attitudes (perceptions of food tastiness and healthiness) and purchase intentions. Two-way analysis of covariance, confirmatory factor analysis and PROCESS are used for data analysis.FindingsThere is a main effect of signage colour on consumers’ perceptions of food healthiness and purchase intentions, and restaurant name significantly affects consumers’ purchase intentions. In addition, there is an interaction effect of signage colour and restaurant name on food healthiness and purchase intentions, and food tastiness and healthiness are associated with purchase intentions.Practical implicationsA key managerial insight emerging from this study is that restaurants’ outdoor signage may be manipulated by restaurateurs to enhance consumers’ perceptions of food healthiness and tastiness, as well purchase intentions.Originality/valueThis study adopts a new angle on corporate visual identity and links existing theories with research on restaurant atmospherics, to explore how brands employing national identity symbols leverages consumers’ prior knowledge to enhance the influence of outdoor signage on their food perceptions and purchase intentions.

Wordplay in Spanish and Ukrainian ergonyms: ways of creation and functions

The paper focuses on wordplay in the ergonymic names of Madrid, Malaga, Cadiz, Salamanca, Kyiv, Chernihiv and Odesa. The aim of the research is to study ways of creation of wordplay in ergonyms. The author suggests the term словогра / wordplay in Ukrainian and analyses lexico-semantic, grammatical, phonetic, graphic ways of wordplay in Spanish and Ukrainian ergonyms. The material of the study is ergonymic names (names of restaurants, cafés, shops, hairdressing salons / barbershops) of Kyiv, Chernihiv, Odesa, Madrid, Salamanca, Malaga and Cadiz. The research methods applied embrace lexico-semantic, lexico-grammatical, phonetic and graphic analyses of Ukrainian and Spanish ergonyms. Among lexico-semantic means of wordplay formation we single out metaphors, pseudo-paronyms as ways of creation of allusive names. Phonetic means of wordplay creation include alliteration, assonance, rhyme. Graphic means of wordplay creation feature capitalization, paragraphemic signs, use of letters instead of words inside the name. Lexico-grammatical and syntactic ways of wordplay creation in ergonyms are represented by regrouping of syllables, in particular, in the names with the structure of a word combination. The author reveals there are more verb ergonyms in Spanish compared to Ukrainian, where nominative ergonyms are predominant. The distinctive feature of Ukrainian ergonymics is the combination of Cyrillic and Latin letters in one name or writing foreign words in Cyrillic. Wordplay with a humorous effect is more characteristic of Ukrainian ergonyms. It is stated that the main function of wordplay in ergonyms is expressive nomination to attract clients’ attention. Further studies may comprise analysis of wordplay in ergonyms in other regions to reveal local tendencies of wordplay creation and inclination to humour in word formation.

GIS-based NNA and Kernel Density Analysis for Identifying Distribution of Restaurant’s Popularity Index in Bandung

With the advancement of information and communication technology, geographic information systems (GIS) also grow. The existence of GIS allows problems to be solved as much as possible by paying attention to the surrounding space. GIS applications have been widely applied in everyday life including in the culinary field. The existence of GIS in the culinary field can make it easier to find location information where a restaurant is located and find out how the restaurant’s popularity index is. This research focuses on using NNA and KDA to analyze distribution patterns formed from each classification of restaurant popularity index in Bandung and the density of the restaurant point. Restaurant data containing restaurant names, restaurant addresses, restaurant types, food types, and restaurant popularity indexes were obtained from Zomato using Zomato’s Application Programming Interface (API). The result of this research are spatial distribution pattern of the high, medium, and low popularity restaurants in Bandung City showing the same characteristics, clustering and has a large density in several sub-districts.

Knowledge-aware Named Entity Recognition with Alleviating Heterogeneity

Named Entity Recognition (NER) is a fundamental and important research topic for many downstream NLP tasks, aiming at detecting and classifying named entities (NEs) mentioned in unstructured text into pre-defined categories. Learning from labeled data only is far from enough when it comes to domain-specific or temporally-evolving entities (medical terminologies or restaurant names). Luckily, open-source Knowledge Bases (KBs) (Wikidata and Freebase) contain NEs that are manually labeled with predefined types in different domains, which is potentially beneficial to identify entity boundaries and recognize entity types more accurately. However, the type system of a domain-specific NER task is typically independent of that of current KBs and thus exhibits heterogeneity issue inevitably, which makes matching between the original NER and KB types (Person in NER potentially matches President in KBs) less likely, or introduces unintended noises without considering domain-specific knowledge (Band in NER should be mapped to Out_of_Entity_Types in the restaurant-related task). To better incorporate and denoise the abundant knowledge in KBs, we propose a new KB-aware NER framework (KaNa), which utilizes type-heterogeneous knowledge to improve NER. Specifically, for an entity mention along with a set of candidate entities that are linked from KBs, KaNa first uses a type projection mechanism that maps the mention type and entity types into a shared space to homogenize the heterogeneous entity types. Then, based on projected types, a noise detector filters out certain less-confident candidate entities in an unsupervised manner. Finally, the filtered mention-entity pairs are injected into a NER model as a graph to predict answers. The experimental results demonstrate KaNa's state-of-the-art performance on five public benchmark datasets from different domains.

Walking Gastrolinguistic Landscapes, with Metonymy as a Travel-guide

The present article is concerned with the role of metonymy in gastrolinguistic landscape, specifically with its role in creating a message for guests in the names of restaurants. Linguistic landscape is a relatively novel concept in contemporary linguistics, its methodology still in the flux, while its topics and approaches keep diversifying. The purpose of this article is to show that there is also a very important cognitive linguistic aspect to it. Specifically, the article points out the role of metonymy in creative examples of restaurant names that contain one or more elements from a language different from the rest of the restaurant name, focusing on the gastrolinguistic landscape of Central and Eastern Europe, primarily Croatia and Hungary. It is demonstrated that that in addition to some more general cultural models of language, speakers also have a multitude of specific folk models of particular languages, mostly based on stereotypes, which in turn are also metonymic. These activate a series of metonymic inferencing steps most of the time resulting in complex cumulative metonymies such that one is superimposed on the other, the target of one simultaneously functioning as the source for the next one, and so forth.

FAKTOR KETERTARIKAN MINUMAN KOPI KEKINIAN TERHADAP MINAT BELI KONSUMEN KALANGAN MUDA

Today's coffee drinks are rife among young people. Competition between the beverage business shops is evident from the emergence of a variety of unique coffee shops. For this reason, the authors are interested in examining factors of current coffee beverage interest in young consumers' buying interest. This research uses descriptive qualitative method. With a purposive sampling technique, respondents are drawn from young people in Jakarta who like coffee drinks. Based on the results of interviews and observations obtained in the field found that there are several factors of interest so that there is an interest in buying among young people namely the factors of a comfortable place, friendly service, good taste factor where many variants, factors of restaurant names and unique menu names make there an interest to be interested in buying. In addition, the price factor is quite affordable, packaging with creative and attractive design. In addition, personal, social and psychological factors were found to be one of the factors of interest in buying contemporary coffee drinks among young people.Keyword: interest factors, buying interest, young consumer

Трансонимизация антропонимов в названиях кафе и ресторанов города Москвы

The article deals with anthroponymic names of Moscow cafes and restaurants. The reuse of anthroponym as an ergonomic name is one of the cases of transonimization. In addition to the nominative function the names of catering enterprises have informative and influential functions. Titles-antroponyms can carry the following types of information about the institution: 1) national cuisine, 2) origin of the owner, 3) concept of the institution: target audience, room interior, animation, etc. The function is manifested in associations caused by anthroponyms: nostalgic memories of the homeland, iconic historical figures, favorite literary works, films and their characters. Anthroponymic names most often indicate the origin of the cuisine. As the analysis of the material has shown, the most informative are the precedent personal names. As a rule, they belong to famous people of Russia and Western Europe and are used as names of institutions offering dishes of Russian and European cuisine.

北京韩国餐饮店名的a修辞分析

北京韩国餐饮店名的a修辞分析

Hybrid names of Cafes and Restaurants in Tyumen, Seattle, and Toulouse

This article studies the names of cafes and restaurants in the cities of Tyumen, Seattle, and Toulouse. According to the data of the Department of Consumer Market of the Tyumen Administration and the information site tripadvisor.ru, a card index of the names of public catering establishments in Tyumen (1.5 thousand lexical units), Seattle (3.2 thousand) and Toulouse (2.5 thousand) was compiled. Actualization groups were identified, they include proper name, geographical subjects, flora and fauna, gastronomic names, art and culture, buildings and structures, household items, phraseological units and stable phrases, occupation and titles, colors, and numbers. The morphological and lexical-semantic methods of word formation of the names of public catering establishments are investigated. Cases of the transition of an anthroponym, toponym, and common noun to ergonym are revealed. The names of cafes and restaurants in Tyumen represent a significant number of one-component structures (Prokofiev, China, and Assorti among others). On the contrary — syntactic constructions dominate the names of cafes and restaurants in Seattle and Toulouse (Seattle — Stanford’s Restaurant and Bar; Toulouse — Le Petit Magre). Six types of graphic hybrid names of cafes and restaurants are distinguished, which are represented in different proportions in each city — fusion, apostrophization, combinations of letters and numbers, combinations of letters and symbols, combinations of lowercase and uppercase letters, and names with a foreign component.