Popular Restaurants Research Articles

Comparing Classical ML Models with Quantum ML Models with Parametrized Circuits for Sentiment Analysis Task

This paper studies the performance of classical and quantum machine learning models for sentiment analysis task. Here, popular machine learning algorithms viz support vector machine (SVM), gradient boosting (GB) and random forest (RF) are compared with variational quantum classifier (VQC) using two sets of parameterized circuits viz EfficientSU2 and RealAmplitudes. For experimenting with VQC, IBM Quantum Experience and IBM Qiskit were used while for classical machine learning models, scikit-learn was used. It was found that the performance of the VQC was slightly better than popular machine learning algorithms. For our experiments, we have used popular restaurant sentiment analysis dataset. The extracted features from this dataset and then after applying PCA reduced the feature set into 5 features. Quantum ML models were trained using 100 epochs and 150 epochs. Overall, four Quantum ML models were trained and three Classical ML models were trained. The performance of the trained models was evaluated using standard evaluation measures viz, Accuracy, Precision, Recall, F-Score etc. In all the cases EfficientSU2 based model with 100 Epochs performed better than all other models. Efficient SU2 model with 100 epochs produced an accuracy of 74.5% and an F-Score of 0.7605 which were highest across all the trained models.

Evaluating the Performance of Some Local Optimizers for Variational Quantum Classifiers

In this paper, we have studied the performance and role of local optimizers in quantum variational circuits. We studied the performance of the two most popular optimizers and compared their results with some popular classical machine learning algorithms. The classical algorithms we used in our study are support vector machine (SVM), gradient boosting (GB) and random forest (RF). These were compared with a variational quantum classifier (VQC) using two sets of local optimizers viz AQGD and COBYLA. For experimenting with VQC, IBM Quantum Experience and IBM Qiskit was used while for classical machine learning models, scikit-learn was used. The results show that machine learning on noisy immediate scale quantum machines can produce comparable results as on classical machines. For our experiments, we have used a popular restaurant sentiment analysis dataset. The extracted features from this dataset and then after applying PCA reduced the feature set into 5 features. Quantum ML models were trained using 100 epochs and 150 epochs on using EfficientSU2 variational circuit. Overall, four Quantum ML models were trained and three Classical ML models were trained. The performance of the trained models was evaluated using standard evaluation measures viz, Accuracy, Precision, Recall, F-Score. In all the cases AQGD optimizer-based model with 100 Epochs performed better than all other models. It produced an accuracy of 77% and an F-Score of 0.785 which were highest across all the trained models.

RESTAURANTE POPULAR: A FOME DE CIDADANIA E O DIREITO HUMANO A ALIMENTAÇÃO

In order to seek better conditions in the life of the population and promote human dignity, a study was carried out to implement a Popular Restaurant unit in the city of Presidente Prudente, considering the impact that their performance has on society, in the scenario of social inequalities and the lack of similar equipment in the region. The main objective is to guarantee a basic and fundamental right, seeking to meet the human need foraccess to affordable daily meals, covering mainly the most socially vulnerable population. Based on theoretical foundations that sustain and improve the understanding on the subject, through studies and analysis of project antecedents, and after technicalsurveys, the project has its beginning in the search for a location that concentrates possible users, resulting in a pre-existence close to the central quadrilateral. Thus, presenting itself as a social policy to fight hunger, the project materializes in a space of social representation, adjusted to the human reality of the target audience and thought in a way that can stimulate the affective feelings to the place, be it of belonging, of security and protection, that the equipment can be understood beyond a collective space, but as a political space, guaranteeing users the experience of social emancipation through obtaining the right to food. Going against the deprivation of freedom of survival and the pain of hunger, the Popular Restaurant adds socially and economically to the city of Presidente Pudente

Online review helpfulness: the moderating effects of review comprehensiveness

Purpose Consumers’ evaluation of online review helpfulness has been widely examined. The extant literature suggests that the attributes of review content (e.g. review length and extremity) influence review helpfulness. However, review length cannot fully reflect the richness of the review content. Anchoring on information diagnosticity and extremity bias, this study aims to explore the effect of review comprehensiveness on its helpfulness. Design/methodology/approach Field observations were obtained from 11,812 online restaurant reviews on a popular restaurant review platform. A controlled experiment was conducted to further delineate the effect of review comprehensiveness. Findings Review comprehensiveness moderates the effects of review length and an extremely negative review on helpfulness. It also confirms that for reviews of the same length, one covering more aspects is perceived by consumers as more helpful. Practical implications Different aspects of information in a review can efficiently assist decision-making. The results suggest that review platforms can better design their interface by providing separate areas for different product aspects. The platform can then receive more comprehensive and helpful reviews and increase the diagnosticity of these. Originality/value The study enriches the literature by introducing review comprehensiveness and examining the joint effects of review length and comprehensiveness on helpfulness. It also contributes to the literature by indicating how to reduce the effect of review extremity.

The Story of the Old Rectory in Žilina

Church of the Holy Trinity, was emotionally charged, controversial and, in the end, very sad. The Rectory’s architecture and construction reflected both the needs of its various owners, and many of the dramatic events that had affected the city throughout its history. Despite repeated damage by fire, the faith community always found the strength and energy to restore the building and bring it back to life. Up until 1989, the Rectory was an integral part of the community’s spiritual life, and even after then, its upper storey continued to serve as the Church’s pastoral centre and a meeting place for Christian youth activities, while the ground floor housed the city’s Tourist Information Board and a popular restaurant. The Rectory was declared a national cultural monument in 2008, just as a developer was taking an interest in the site on which it stood. At this point, the local Church authorities decided it was not worthy of salvation and swiftly lodged an appeal against the decision to protect it, downplaying the building’s historical and architectural value, suggesting that since its original Late Medieval/ Early Modern features had been lost to fire 1678, the current building, reconstructed in 1777, was of no significant value. While a decision on the appeal was still pending, the Rectory was demolished, in the middle of Saturday night, July 12, 2008. The ground on which it stood was completely excavated within a week, allowing no possibility of recovery archaeological research. Eventually, a shopping centre was built over the place it once stood. This article discusses the controversial processes that led to the building’s abrupt demolition, and explores the failure to bring charges against those responsible for its destruction, which took place contrary to the Monuments Act.

Quality of kids’ meals in fast-food restaurants: the nutritional content is not enough for an informed choice

ABSTRACT Objective Eating out in restaurants is a common family behavior, but it has been persistently associated with unbalanced nutrient intakes, contributing to create and reinforce unhealthy food habits among children. The purpose of this study was to evaluate the kids’ meals from three common well-known restaurant chains in Portugal. Methods The nutritional composition (total fat, carbohydrates, protein, and sodium content) of the menus was analyzed bromatologicaly, and food portions were also examined. The assessment was carried out according to the European Food Safety Authority recommendations. Results Analyses of the menus from the two points of view revealed that the evaluations for macronutrients and food portions may return contradictory results. Protein, carbohydrates, and fats are compliant with the requirements for most of the meals. The analysis from the food portion perspective exceeds the requirements for the meat, fish, and eggs groups, as well as for fats and oils. Fruits, vegetables, and pulses are not present in the menus. Despite the balance associated with the macronutrients, the salt content exceeds the recommendations for most of the meals. Conclusions Popular fast-food chain restaurants have already adapted to comply with nutritional recommendations, whilst neglecting important recommended foods such as fruit, pulses, and vegetables. This study points not only to the need of investing in the improvement of the offerings, but also to the importance of fighting the tendency to reduce the perception of food quality to its nutritional content, leading consumers to believe that the meals offered are balanced when they are not.

Continuous Glucose Monitoring Sensor Postprandial Plasma Glucose Waveform Study of Breakfasts at McDonald’s using the GH-Method: Math-Physical Medicine

The author was inspired to research his own meals by reading a recent news of the sugar content in Irish Subway’s bread (see Method section). Could his personal dining data at another popular chain restaurant, McDonald’s, be applied under an amplified examination?

Diagnosis of hygienic-sanitary conditions in restaurants located in the municipality of Cametá-Pará

The law by the ANVISA requires GMP in food. This study aimed to apply the checklist to assess hygienic-sanitary conditions and provide lectures and support materials in restaurants located in the municipality of Cametá-PA. It is a descriptive survey in eighteen restaurants using a quality measurement instrument called a checklist. In addition to the proposal of forms to verify the impact of corrective actions. This verification instrument is part of the requirements required by RDC No. 216/2004 of ANVISA, based on the RDC No. 275, of October 2002 of ANVISA. It was found through the results obtained that all the popular restaurants studied did not satisfactorily comply with the current Brazilian legislation and were classified in groups II and III, that is, they reached a maximum of 75% compliance. Thus, through the diagnosis obtained through the application of the checklist, it is noticed that the restaurant owners have little knowledge about the implementation of GMP; consequently, in none of the evaluated restaurants, these practices are adopted. Thus, they do not comply with the country's current legislation. Corrective actions and delivery of support materials helped the owners. However, it is necessary to support the Health Surveillance, in addition to charging consumers for improvements to these establishments, since adequate sanitary hygienic conditions are an ongoing process.

Electrocoagulation Treatment for Wastewaters from some Restaurants in New Damietta City-Egypt

The current investigation entails the application of an electrocoagulation treatment process to the kitchens’ wastewaters discharged from five of the most popular restaurants in New Damietta city – Egypt. The electrocoagulation process was carried out using aluminum electrodes at variable electrolysis times. The specifications of the applied system were; pH 7.03, temperature 25oc, distance between the two used electrodes 20 mm, the applied current 1 ampere, voltage 20 volt, current density 40 mA/cm2, plate shape of the electrode, and dimensions of 100 mm x 50 mm x 0.095 mm, with a surface area of 25 cm2 for each electrode. The system was investigated to treat the food processing effluents of the restaurants prior to their discharge to the public sanitary network, in order to comply with the Egyptian Environmental Regulation (Decree 44/2000) of the wastewaters discharged to the public sewer system. Total operating cost including the energy and electrode consumption, and theoretical amount of hydrogen gas produced were calculated. The results revealed good removal efficiency percentages, especially for the removal of organic matters. The COD removal efficiency for the restaurants 1, 2, 3, 4 and 5 were 84.6, 74.5, 89.15, 68.5, and 92.79%, respectively. At the same time, oil & grease was almost fully removed from the wastewater of the restaurants 1 and 2, while restaurants 3, 4, and 5 had a very good removal efficiency percentage of 92.42, 94.5, and 87.76%, respectively.

Online persuasion of review emotional intensity: A text mining analysis of restaurant reviews

Abstract Consumer-generated restaurant reviews are important sources in consumers’ purchase decisions. The purpose of this study is to explore the impact of emotional intensity on perceived review usefulness as well as the moderating effects of review length and reviewer expertise. Data from 600,686 reviews of 300 popular restaurants in the US were obtained from Yelp. Using a text mining approach and econometric analysis, empirical results show that (1) positive emotional intensity has a negative impact on perceived review usefulness, whereas negative emotional intensity has a positive impact on perceived review usefulness; (2) among the two most prevalent discrete negative emotions in online reviews (i.e., anger and anxiety), reviews expressing anger are more useful than those expressing anxiety; and (3) review length and reviewer expertise can moderate the effect of emotional intensity on perceived review usefulness.

Uncovering inconspicuous places using social media check-ins and street view images

There is a Chinese proverb, “if your wine tastes really good, you do not need to worry about the location of your bar (酒香不怕巷子深)”, which implies that the popular places for local residents are sometimes hidden behind an unassuming door or on unexpected streets. Discovering these unassuming places (e.g. restaurants) of a city will benefit the understanding of local culture and help to build livable neighborhoods. Previous work has been limited by the lack of appropriate data sources and efficient tools to evaluate the popularity, ambiance and physical surroundings of places in large-scale urban areas. In addition, how to characterize places with respect to different groups of people remains unclear. In this work, we propose a data-driven approach using social media check-ins and street-level images to compare the different activity patterns of visitors and locals, and uncover inconspicuous but interesting places for them in a city. We use check-in records as a proxy of the popularity of a particular type of place, and differentiate visitors and locals based on their travel and social media behaviors. In addition, we employ street-level images to represent the physical environments of places. As a result, we discovered a number of inconspicuous yet popular restaurants in Beijing. These restaurants are located mostly in deep alleys of Old Beijing neighborhoods, where the physical environments are not particularly appealing; however, these places are frequently visited by locals for social engagements. We also discovered beautiful but unpopular outdoor places in Beijing. These places are potential recreational areas for all groups of people and could be improved regarding urban design and planning to make these public infrastructures more attractive. This work demonstrates how multi-source big geo-data can be combined to build comprehensive place-based representations for different groups of people.

The Consequences of Rating Inflation on Platforms: Evidence from a Quasi-Experiment

Informative online ratings enable digital platforms to reduce the search cost for buyers to find good sellers. However, rating inflation, a phenomenon in which average ratings increase and their variance across listings decrease, threatens the informativeness of ratings. We empirically identify the consequences of rating inflation by conducting a quasi-experiment with a digital platform that exogenously changed its rating display rule in a treated neighborhood, which resulted in rating inflation. Using a differences-in-differences approach, we find that platforms benefit from one aspect of rating inflation: an increase in purchases due to an increase in mean ratings. However, they also face negative consequences: rating inflation causes a decrease in user trial and a greater concentration of sales among popular restaurants. Overall, our results illustrate the potential consequences of rating inflation that platforms need to consider when designing and managing their rating system.

The Impact of Autocratic, Democratic and Laissez-Faire Leadership Styles on the Success of the Organization: A Study on the Different Popular Restaurants of Mymensingh, Bangladesh

This study aims to show the influence of the three types of leadership style: Autocratic, Democratic and Laissez-Faire on an organization's success and the study was conducted through a field survey of 60 respondents from different popular restaurants of Mymensingh, Bangladesh. The researchers designed and administered a well designed structured questionnaire in a combination that includes both open and close to collect data. After collecting data from the field, the researchers carry out a comprehensive statistical analysis to analyze the research objectives. However; the study finds that the driving factors that have a major impact on organizational performance are Advice, Decision Making, Involvement, Consultation, and Shared and the democratic leadership style has a strong affirmative impact on the organizational performance. The factors: Leadership barriers, Expression of views, Communication, Stay out of the way, Freedom, Rewards or Punishment, Policies, Refusal to explain and Order and Procedures are not available in the results of the organizations. The study also finds that the factors of autocratic leadership have a significant negative impact on the organizational and the style of laissez-faire management does not affect the organization's outcomes.

Eat the street


 
 
 Female street vendors were a common sight in cities worldwide in the first half of the 19th century. Fields of history like women’s history have dealt with the role of these street vendors in European cities. In recent decades, female street vendors have also been studied by a number of Brazilian scholars, who have shed light on urban slavery, domestic slavery and other forms of unfree labor. These studies commonly focus on community building among urban slaves and the formation of a West African diaspora. All around the globe female street vendors were (and still are) not merely passive victims of marginalization, but capable actors, who created a gendered niche of economic opportunity, through the capitalization of their cooking and vending skills. The popularity of female hawkers was closely connected to their being women.
 Until now, few studies explore the food stalls in the city of Rio de Janeiro in the first half of the 19th century as special places of consumption within a global perspective. Street food gave rise to a working-class consumer culture. This study aims to focus on the social, material and imaginary aspects of these vending places. What role did they play within the consumer culture of Rio de Janeiro? What food did they provide? What was the communication between vendors and customers like? These questions are especially interesting to ask against the background of Rio de Janeiro’s intensive sociocultural transformation in the years between 1830 and 1860, after the official prohibition of the transatlantic slave trade.
 Places of food consumption such as the Paris-style restaurant (representative of luxury dining) and taverns (representative of more commonplace, popular restaurants) saw a great increase in the first half of the 19th century.
 Analyzing food stands as places of food consumption offers the possibility to break up the narrative of the male centered public sphere and show that women especially played a crucial role in providing 19th century cities with food. Daily newspapers, contemporary descriptions by foreign visitors and social novels demonstrate in an excellent manner the contemporary discourse of eating out, the dishes that were served, who consumed these dishes and female vendors in a global perspective.
 The paper argues that eating out was not only a necessity for some, but also a form of entertainment comparable to professional theater plays. Food stands were places were gender roles, prejudices against foreign food and sexual honor were negotiated. Since cooking is one of the most time-consuming types of labor in history the paper combines food history with labor history and demonstrates public eating as a special form of entertainment.
 
 

Does Advertising Serve as a Signal? Evidence from a Field Experiment in Mobile Search

AbstractWe develop a field experiment that assesses whether advertising can serve as a signal that enhances consumers’ evaluations of advertised goods. We implement the experiment on a mobile search platform that provides listings and reviews for an archetypal experience good, restaurants. In collaboration with the platform, we randomize about 200,000 users in 13 Asian cities into exposure of ads for about 600+ local restaurants. Within the exposure group, we randomly vary the disclosure to the consumer of whether a restaurant’s listing is a paid-ad. This enables isolating the effect on outcomes of a user knowing that a listing is sponsored—a pure signalling effect. We find that this disclosure increases calls to the restaurant by 77%, holding fixed all other attributes of the ad. The disclosure effect is higher when the consumer uses the platform away from his typical city of search, when the uncertainty about restaurant quality is larger, and for restaurants that have received fewer ratings in the past. On the supply side, newer, higher rated and more popular restaurants are found to advertise more on the platform; and ratings of those that advertised during the experiment are found to be higher two years later. Taken together, we interpret these results as consistent with a signalling equilibrium in which ads serve as implicit signals that enhance the appeal of the advertised restaurants to consumers. Both consumers and advertisers seem to benefit from the signalling. Consumers shift choices towards restaurants that are better rated (at baseline) in the disclosure group compared to the no disclosure group, and advertisers gain from the improved outcomes induced by disclosure.

POLÍTICA DE SEGURANÇA ALIMENTAR E NUTRICIONAL E SUA RELAÇÃO COM OS RESTAURANTES POPULARES: O CASO TOLEDO-PR

Este artigo propõe-se identificar e analisar o grau de influência/interação da Política de Segurança Alimentar e Nutricional com os restaurantes populares de Toledo-PR. A configuração teórico-metodológica elaborada estabelece uma breve revisão acerca das políticas públicas por meio dos restaurantes populares, voltadas para assegurar o acesso a alimentos saudáveis, seguros e com baixo custo para a população vulnerável. A técnica Delphi e o software MICMAC ampara os procedimentos adotados para levantamento e análise dos dados da pesquisa primária junto aos gestores municipais de Toledo-Pr. Como resultado, observa-se que a Política de Segurança Alimentar e Nutricional foi uma das que apresentou maior quantidade de interações fortes. Uma ação nessa variável afetaria todo o sistema de forma positiva ou negativa. Os dados comprovam a má alimentação por parte da população e que um dos motivos é o custo do alimento saudável. Neste sentido, conclui-se que os restaurantes populares podem ser uma ferramenta para diminuir os índices de insegurança alimentar e nutricional, uma vez que oferecem à população uma alimentação saudável e de baixo custo.

Meat Eating and the Transition from Plant-Based Diets among Urban Indians

Meat Eating and the Transition from Plant-Based Diets among Urban Indians

Impacto dos restaurantes populares na saúde e no desenvolvimento social dos usuários: o caso de Toledo (PR)

A administração pública dos Restaurantes Populares do município de Toledo/PR recebeu um reconhecimento positivo dado Ministério de Desenvolvimento Social em 2015. Atentando-se a isto, este trabalho investigou os efeitos dos serviços prestados por este programa, por meio de mensuração e análise das opiniões dos usuários sobre as variáveis que condizem à gestão dos restaurantes populares e os efeitos para a saúde alimentar e desenvolvimento social dos mesmos, causados por participarem deste programa. Utilizou-se a metodologia de questionários de escala de Likert para a mensuração das opiniões e Partial Least Squares - PLS para testar as hipóteses do Modelo de Equações Estruturais aqui proposto. Constatou-se que os serviços prestados pelos Restaurantes Populares desse município causaram nos seus usuários efeitos positivos de saúde e de desenvolvimento social. Além disso, identificou-se o perfil socioeconômico dos usuários, o que evidenciou que os Restaurantes Populares são muito importantes para a população que tem renda mais restrita, possibilitando o acesso facilitado e de baixo custo à alimentação saudável.

Factors Associated with Methicillin Resistant Staphylococcus aureus Carriage

S. aureus is a common commensal of the skin and mucosal membranes of humans, with estimates of 20% (range from 12% to 30%) of healthy people are persistent S. aureus nasal carriers, 30% (range from 16% to 70%) are intermittent carriers, and 50% (range from 16% to 69%) are non-carriers. The aim of this article is to explore the factors associated with Methicillin Resistant Staphylococcus Aureus carriage among food handlers. Across sectional study was done to involve 200 persons who are handling foods in 40 restaurants in Duhok city in the study. Methicillin Resistant Staphylococcus Aureus was detect among 27% of studied population. Methicillin Resistant Staphylococcus Aureus carrier rate showed a significant association with skin and soft tissue infections, health facilities visits and certain jobs of food handlers. Age, duration of work in the restaurants, personal protective measures and antibiotic use showed no significant association with the prevalence of MRSA. Methicillin Resistant Staphylococcus Aureus carrier rate was higher among food handlers working in popular restaurants when compared to other restaurants. Ongoing screening of all persons who handled foods is crucial to detect and treat those are MRSA carrier as one of major public health issues

Bacteria in Indian Food Packaging Papers and Paperboards with Various Contents of Pulp Fiber

The food packaging industry generally uses papers and paperboards (PPBs) especially for disposable products. According to the Framework Regulation (EC) No. 1935/2004 of the European Union, no transfer of contamination should occur from food packaging material to the food items. The aim of this study was to determine the presence, numbers, source and different kinds of bacteria present in food packaging PPBs with various contents of pulp fiber. The samples were randomly collected from popular confectioners and fast food restaurants in Saharanpur, India. The results indicated the presence of bacteria in all the samples, ranging from 1.3 × 102 to 6.1 × 103 cfu/g. Most of the samples contained bacteria in more than the permitted concentration of 2.5 × 102 cfu/g as set by Food and Drug Administration (FDA). The detected bacteria were from genera Bacillacea, Staphylococcus and Pseudomonas. According to the FDA declaration, pathogenic bacteria such as B. cereus and S. aureus have been associated with food borne diseases (FBD). Some contaminants in food packaging PPBs were found to be B. subtilis and P. aeroginosa, which produce enzymes like peroxidases and lipoxygenases that are odor generating enzymes.