Quality Restaurants Research Articles

A Study on the Atghar Kuriana and Vimruli Tourist Destination’s Challenges to Sustainability

The study mainly focuses on the limitations and challenges of Atghar Kuriana and Vimruli as a tourism destination and local communities’ attitude toward tourism. Actually, there is a little study about this amazing tourist destination, though it is an emerging tourist destination in Bangladesh. This study was conducted following survey research methodology; a separate survey questionnaire for tourists and local communities were developed to serve study objectives. The survey was conducted using both open and close-ended questionnaires. This study uncovered that tourists who visited there have bewitched enjoying the natural beauty, boating, zig zag canals, row upon row boats loaded with guava, amra and lemon but dissatisfaction over sanitation facility, quality restaurants and cottages, recreational and entertainment facilities, safety security, eve teasing, sound pollution as well as actually no authority to look after the overall activity. Moreover, there is no difference both gender and civil status in terms of visitors’ response to destination facilities as well as visitors’ knowledge on sustainable tourism, but collectively gender civil status revealed a significant difference. I hope the results of the survey might be worthwhile to policy makers, private entrepreneurs and marketers while formulating their policies, to attract local and foreign tourists and also to ensure sustainability of this amazing tourist destination.

Creating a Virtuous Food Cycle in Monterrey, Mexico

This article focuses on the connection between health, food, and social wellbeing. Several health problems are caused by the types of food consumed. At the same time, traditional ingredients are increasingly less used. The potential of healthy, traditional foods, locally grown ingredients, and preparation in local quality restaurants could decrease health problems, especially in disadvantaged communities. The methodology focuses on developing the missing links between traditional recipes, the growth of local food, and the preparation and consumption of healthy food. The main finding of this article is the interconnected model and the definition of the components that link the abovementioned separate fields. Major components are a collection of traditional recipes from the elderly in local communities, establishing an urban farm in disadvantaged communities, local quality chefs who use the recipes and ingredients in their menu, and pop-up restaurants in the local communities where residents have access to healthy dishes. The main conclusion is that by connecting the fragmented fields of investigation, the most vulnerable residents gain access to healthy food options.

Consumer Perception Towards Localization of MNC Fast Food Chain in Pakistan

The study tests the consumer preferences in Pakistan (a developing economy) to know about the consumer’s choice and localization of MNC to have clear understanding of entering in to the new market following the local culture of the country. Study focuses on the multinational fast food outlets. The research is grounded on both primary & secondary information and primary data is collected randomly from 412 fast food consumers through closed ended questionnaire and analyzed through simple percentage analysis and SPSS to know about the relationship with different factors like, location, Quality, consumer satisfaction and preferences. Findings show that consumer’s choice is influenced by quality, price as well as location. Study also shows that McDonalds is a high quality restaurant according to the consumers perception and more expensive than any other MNC outlet in Pakistan, consumers prefer to visit KFC and McDonalds frequently the consumers in Pakistan prefer food with the price conscious attitude. The main thing for the fast food restaurants is the food which is served quickly and finds it more advantageous. According to this study location accessibility is also a motive for consumers when they choose a particular outlet, closer restaurants are more numerous for easy take away.

Kontribusi Tarikan Perjalanan Kawasan Perdagangan Dan Jasa pada Jalan Menoreh Raya, Semarang

Due to the increasing of people’s needs for goods and service, it encourages the trip attraction of commercial land uses. Menoreh Raya Street is secondary arterial street which function as commercial land use. This commmercial land use conduce the trip attraction that contribute to traffic flows. Therefore, the calculation of trip attraction’s contribution is needed to anticipate the problem in future. The purpose of this study is to know the contribution of commercial land use’s trip attraction on one corridor and the contribution of commercial land use’s trip attraction per type. The methods that used in this study are calculate the trip attraction and the contribution of trip attraction. The results show that this commercial land use contributes 9,75% to traffic flows of Menoreh Raya Street on peak hour. The biggest contribution is attracted by variety store by 24,93%, high-turnover (sit-down) restaurants by 21,09%, and quality restaurant by 10,62%. Menoreh Raya Street’s function as connection between downtown and sub-urban makes the traffic flows are dominated by go home after work activity. Moreover, people tends to buy some daily needs and dinner on evening’s peak hour. This study could be used to know the contribution of traffic volume that attracted by commercial land use on secondary arterial street’s traffic flows that has same characteristic with Menoreh Raya Street. The contribution of trip attraction is useful to anticipate the commercial land use’s trip attraction that affect the increasing of street load and traffic jam.

Innovative service recovery of customers by food aggregators using sentiment analysis

In the global era, technology plays a vital role in determining the strong market position for the modern-day organizations. Food aggregators make efforts to identify the reasons for service failure in case of customers not in direct communication with them. The ascending online food ordering market has augmented the involvement of peers’ day-to-day interaction on social media resources. Food ordering brands like Swiggy, Food panda, Zomato who have garnered quite a reputation by tapping their audience online via enticing them with the idea of getting quality restaurant meals right at their doorstep with just a click are slowly being victimised by their web of problems. Online marketing had made daily food ordering easy for the users but, the excessive demand of orders at a time can lead to delay in deliveries, loss in quality etc. henceforth, targeting brand’s esteem and loss of valuable consumers. These food ordering websites collaborate with a wide network of restaurants/hotels in a city and provide quick delivery of food products to their customers using aggregator business model. They act as middlemen who deliver the food from restaurants to user’s home maintaining a brands name. The current study focuses on tracking the sentiments of the customers through which these brands can identify the issues which leads to unsatisfactory responses or reviews on various online and social sites. Further study pave ways for innovative service recovery mechanism to frame a sustainable business practice for gaining competitive advantage. In this study, sentiment analysis tools like IBM Watson, social mention and tone analysers were used to observe the reactions of customers and used disruptive technology to analyse how brands could improve their service recovery behaviour to secure and reach more customers by figuring out the reasons of service failure.

Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)

The purpose of this research is to study gastronomy which uses quality local foods to examine the effects of the views held by tourists about the destination and the restaurants there on the loyalty of the tourist. The fieldwork was carried out in Cordoba (Spain), a city recognized as a World Heritage Site by UNESCO. The territory where this research was carried out is famous for having high quality traditional cuisine which uses quality local foods, certified as such by the Protected Designations of Origin. The methodology uses a model of structured equations to achieve the proposed objective. A structured questionnaire has been used to find the opinions of diners in renowned restaurants that serve traditional dishes made with quality local foods. The data confirmed that the image of the destination and the restaurants there positively influence the tourist intentions to recommend and return to the destination. In addition, the results of the study suggest that the tourists’ emotions are the most important factor when explaining the overall experience and tourist loyalty. The work has theoretical and practical implications, which can be used by tourism managers in new strategies to maintain gastronomic tourists by using the prestige of high-quality local foods and restaurants which serve characteristic local cuisine. The document identifies the determining factors that quality restaurants have on the loyalty of the tourist.

Book Review (Descriptive): Bernard D., Andrew L., Peter A. Ioannis S. (2018). Food and Beverage Management; Fourth Edition

Book Review (Descriptive): Bernard D., Andrew L., Peter A. Ioannis S. (2018). Food and Beverage Management; Fourth Edition

Performance, carcass conformation and meat quality of suckling, weaned and heavy lambs, and culled fattened ewes of autochthonous alpine sheep breeds

Several local sheep breeds of the Alpine regions are in danger of extinction as a result of mountain farms being abandoned. Three fattening trials were carried out on 4 breeds of the Veneto region (Foza, Lamon, Alpagota, and Brogna) on a total of 115 ewes and suckling lambs, weaned lambs and heavy lambs slaughtered at 1356 ± 267, 104 ± 24, 219 ± 26, and 342 ± 14 d of age, respectively. The results confirmed that the adoption of total mixed diets resulted in good in vivo and post mortem performances of culled ewes (64 kg slaughter weight, 48% dressing percentage), suckling lambs (21 kg, 50%), weaned lambs (30 kg, 42%) and heavy lambs (61 kg, 48%). Carcass compactness and fatness increased with the age of the lambs, whereas the proportions of lean meat and bone decreased. Meat lightness and cooking losses decreased with age, whereas redness and chroma increased. The meat quality of culled ewes was like that of heavy lambs. Carcass conformation and composition (aside from size traits), and the quality of the meat differed little among the four Alpine breeds. These results show that local breeds are potentially valuable sources of lamb and mutton meat across different seasons, paving the way for strategies to develop and promote the meat with the involvement of high-quality restaurants and meat retailers. Highlights Compared to outdoor grazing, the adoption of indoor diets resulted in good in vivo and post-mortem performances of ewes, suckling lambs and heavy lambs. Autochthonous Alpine breeds are potentially valuable sources of high-quality lamb and mutton across different seasons of the year. This potential could be exploited in developing a prestigious product aimed at high quality restaurants and butchers. The subsequent demand for the product would, in turn, contribute to the survival of the local sheep breeds of Alpine regions.

The power of vision, leadership and consensus: Downtown Des Moines transformation 1980–2019

By the 1980s, downtown Des Moines had developed as a successful office centre, with major insurance companies headquartered there. Nevertheless, it lacked many of the attributes and qualitative elements that create a dynamic social and cultural place that would attract the talent companies needed, or have the makings of a great place dear to the community. There was little downtown housing, no pedestrian activity, few retail outlets and quality restaurants were few. Supportive public transport, walkability and bikeability had not been successfully addressed. In short, downtown vitality was sorely missing; however, local civic and business leadership engaged in extensive and intensive planning and strategic initiatives. The process lasted a number of years, guided by a desire to bring together all the elements of vibrancy to make Des Moines more competitive with its larger neighbours. This paper outlines the planning and implementation that literally transformed a quiet but uncompelling downtown into one of the most celebrated and award-winning downtowns in America. The engagement and support of the broader community was critical in achieving this vision. The assistance provided by local talent and outside consultants was essential in guiding the revitalisation process. The result has been a multi-billion-dollar transformation that occurred over a period of three decades.

The Effect of Service Quality on Customer Satisfaction and Loyal in the Restaurant Sector.

This study examined the effect of service quality on customer satisfaction and loyalty in the restaurant sector. Convenience sampling method was used to select 152 respondents and two restaurants located in Accra, the capital city of Ghana. Statistical Package for Social Science (SPSS) was used to analyse the data. The study revealed that all the service quality dimensions (reliability, assurance, empathy, tangibility and responsiveness) have a strong influence on customer satisfaction. When customers are satisfied with quality of services, they will be loyal. Among the service quality dimensions, assurance had the strongest influence on customer satisfaction, followed by empathy. This study therefore recommends that service providers in the restaurant sector periodically train their employees on good customer relationship management in order to deliver quality restaurant services to delight customers.

Ajit Singh (1940–2015), the Radical Cambridge Economist: Anti‐imperialist Advocate of Third World Industrialization

Ajit Singh (1940–2015), the Radical Cambridge Economist: Anti‐imperialist Advocate of Third World Industrialization

A Destination Performance Analysis through the Comparison of Tourists and Stakeholders’ Perceptions: The Case of Curaçao

The case study investigates the destination attributes that are necessary for a small island destination to possess in order to develop a sustainable competitive advantage in the Caribbean. The study then compares the perspectives of various tourism stakeholders to determine whether different stakeholder groups may have varying views regarding the small island destination attributes that are of greatest importance to tourists. The study uses an importance-performance assessment to determine the specific destination attributes that are important to tourists who arrive at a small island destination. An ANOVA is then used to determine if there are statistical differences across the tourism stakeholders’ groups regarding the attributes they feel tourists would rate as most important. The results for this case study reveal that destination managers should not heavily focus on culture and heritage as a primary destination attribute, but should focus on guaranteeing safety, transportation on the island, and on providing high quality restaurants for tourists. The findings also indicate that there are potential discrepancies amongst the stakeholders’ evaluation of important destination attributes and the performance of those attributes - the result of which could be a misalignment between tourists’ needs and destination offerings.

Neatness counts. How plating affects liking for the taste of food

Two studies investigated the effect that the arrangement of food on a plate has on liking for the flavor of the food. Food presented in a neatly arranged presentation is liked more than the same food presented in a messy manner. A third study found that subjects expected to like the food in the neat presentations more than in the messy ones and would be willing to pay more for them. They also indicated that the food in the neat presentations came from a higher quality restaurant and that more care was taken with its preparation than the food in the messy presentations. Only the animal-based food was judged as being more contaminated when presented in a messy rather than a neat way. Neatness of the food presentation increases liking for the taste of the food by suggesting greater care on the part of the preparer. Two mechanisms by which greater care might increase liking are discussed.

Superstar Effects in Deluxe Gastronomy – An Empirical Analysis of Value Creation in German Quality Restaurants

SummaryWe analyze whether superstar effects (disproportionate income effects) exist in the deep‐pocket market for quality gastronomy in Germany, and what factors determine the stars' rents. In quality gastronomy, the stars can be the restaurant chefs. Building on Rosen's (1981) and Adler's (1985) central theories on star effects, we explore two potential sources of stardom. Following Rosen (1981), we test if quality differences between the chefs' performances have a direct effect on financial rewards (“direct superstar effect”). Following Adler (1985), we assess the income effect of a media presence of chefs (“classical Superstar effect”). Through this, we deal with an economic issue of general interest: does it pay more to develop your skills in your core business to perfection, or to maintain the current level of skills and invest in self‐marketing? Analyzing a sample of 288 restaurants, for potential star effects by differences in quality, we find that higher quality increases chefs' revenues. Yet, revenues do not increase disproportionately, and achieving higher quality requires substantial investments in exquisite ingredients, excellent staff and prime ambience. This problem, also called the “agony of the stars”, has manifested itself in the bankruptcies of European three‐star restaurants in recent years. As regards potential star effects by differences in media presence, we observe a positive impact of TV appearances on financial rewards. Yet, these income effects are moderate as well, so there is neither a direct, nor a classical superstar effect in quality gastronomy. We argue that although both perfection of skills and self‐marketing have similarly positive income effects, self‐marketing seems both the less risky and the less stressful way to enhance income.

ROLE OF TRUST IN MEDIATING THE EFFECTS OF SATISFACTION AND COMMITMENT ON EMPLOYEE PERFORMANCE

This investigation was designed to study the relationships between the variables of satisfaction with extrinsic rewards, organizational commitment and trust perceptions of employees, and these variables’ impacts on an organizationally important outcome, that is, performance. The data for this investigation comes from 230 service employees of 34 randomly selected quality restaurants in Istanbul. The analyses revealed that for service recovery performance prediction, the affective facet of commitment and the extrinsic reward facet of satisfaction have sizable influences as expected. However, the present results indicated that the determining factor of these variables relative to service recovery performance was the frontline employees’ trust in their supervisor. Taken as a whole, the findings provided support for the proposition that employees’ affective commitment and extrinsic reward satisfaction are necessary, but not sufficient by themselves without the mediating role of trust in the supervisor for predicting the frontline staff’s service recovery performance. Finally, implications of the reported findings for the investigated quality restaurant businesses as well as other service sector firms are discussed, along with suggestions regarding the human resource practices offered to boost trust among employees.

Economic valuation of health risk exposure of restaurant users in Dhaka city

The aim of the study presented in this paper is to estimate the economic cost of health risk exposure of the restaurant users in Dhaka city. In a large-scale survey, 400 restaurant users in Dhaka city belonging to lower-middle to high income group were asked for their preferences for a hypothetical ‘Food Safety Inspection Programme’ using closed ended dichotomous choice contingent valuation questions. The study reveals an average estimated willingness to pay of Tk31 (US$ 0.5) which is 13% of the average restaurant bill per visit per person. Aggregating the overall willingness to pay estimate across the whole population, a reduction in restaurant food-related health risk results in a total economic benefit of Tk2,250 million (US$33million) per year. The study, furthermore, reveals that the respondent' willingness to pay for the Inspection Programme varies with the degree of health risk exposure, respondent' income level, frequency of restaurant visits, the disutility from health risks and the levels of self-protection. Two different health risk indicators, subjective (respondent perceived probability of becoming ill after eating in a restaurant) and objective (experience of negative health incidences from low quality restaurant food), have been used to test the consistency of influence of health risk exposure on stated willingness to pay. Better model fit has been observed with the objective health risk exposure. The results from the statistical models indicate that the offered bid amounts (additional amount of money that the restaurant users need to pay in order to finance the Inspection Programme) affects willingness to pay negatively. We find income, frequency of restaurant visits and health consciousness influencing willingness to pay for the Inspection Programme positively. Finally, our results confirm the hypothesis that willingness to pay for health risk reduction varies positively with the levels of risk exposure independent of the type of indicators (subjective or objective) we use to measure health risk.

Robert M. Levine (1941–2003)

Robert M. Levine (1941–2003)

Analyzing Changing Preferences for Pleasure Travel With Cohort Analysis

This study was designed to perform a cohort analysis of travel preferences. Data from two Canadian studies were used to examine the effects of age, cohort, and time period effects on travel preferences of Canadians. The results indicated that five of the nine travel preference variables were statistically significant. The adjusted R2s for each of the models were examined and the model with the highest adjusted R2 was chosen as the best model. The period model was the best predictor for “the importance of shopping” in pleasure travel. The age-period model explained the importance of “high quality restaurants” preference better than any other model. The age-generation model explained the importance of “national/provincial” parks more than any other model. The period-generation model explained the most variation in responses to the importance of “first-class accommodations.” Finally, the age-period-generation model fit the data for the importance of “museums and art galleries” the best. Results showed that the best fitting model was different for each of the travel preference variables. Implications include that the effects of age, cohort, and period have varied effects on preference and are therefore not easily predicted. Recommendations for future studies include developing a set of “core” questions to be used over time at the national or state level, striving to collect panel data, and trying to develop variables that are more generational in nature.

Measurement of Korean Tourists’ Perceived Images of Overseas Destinations

This article identifies image attributes measuring the total attractiveness of overseas destinations to Korean tourists and investigates image attributes affecting Korean tourist choice behaviors of trip planning time frame, budgeted travel costs, and length of trip. The attractiveness of a destination was found to be defined by its adventurous atmosphere, scenery, environmental friendliness, availability of tourist information, and architectural style. Respondents’ perceptions of travel cost, destination lifestyle, availability of quality restaurants, freedom from language barriers, and availability of interesting places to visit affected their choice behaviors.

The dynamics of trade in live wildlife across the Guangxi border between China and Vietnam during 1993–1996 and its control strategies

A survey on trade in live wild animals was conducted along the Guangxi border between China and Vietnam during 1993–1996. The results showed that there were 55 species, which were underestimated, involved in the trade, including 15 species of mammals, 10 species of birds, 29 species of reptiles and 1 species of amphibian. Many of them were species listed on Appendices I and II of CITES and on China's protection list (known as ASSP). During the investigation, about 2.29–29.325 tons of wildlife per day were imported to China form Vietnam. Some species with a large volume of trade may be over-exploited. Sixty-three percent of middle–high quality restaurants in three border cities and Nanning in Guangxi sold wildlife foods. Twenty kinds of wild animals were eaten at the restaurants. Although numbers of species involved in the trade remained fairly stable over the survey period, numbers of species listed in Appendices I and II of CITES and the state protection list had declined. The scale of wildlife markets in border cities of Guangxi and consumption levels of wildlife in the restaurants had been reduced because border control measures were enforced on the trade by local governments of China. However, the prices of the 5 main species in wildlife markets were still going up. This suggested that demand for wildlife in Guangxi was strong and will facilitate the illegal trade. The key steps to control the illegal wildlife trade between the two countries should focus on (i)␣suppression of illegal wildlife markets and prohibition of the sale of wildlife food in restaurants consisting of species listed in the ASSP inventory; (ii) international cooperation in the control of the trade; (iii) tighter enforcement of CITES for both countries; (iv) control of invasion of exotic species and epidemics of disease in the trade in China; and (v) education for wildlife conservation in China.