Food Restaurants Research Articles

The Increase in E-commerce Purchases and the Impact on the Newest European City Logistics Development

Background: In recent times, the advancement of urban logistics has encountered a series of pivotal challenges pertaining to the efficient distribution of goods and associated concerns such as congestion and pollution. In response, efforts have been directed towards identifying enhanced solutions. Notably, the growing development of electronic commerce of electronic commerce has underscored the necessity of devising viable approaches, both functionally and economically, to bolster the evolution of city logistics. The document focuses on a comparative analysis of e-commerce purchase demand data in Europe, focusing on two product macro-categories, namely clothing and e-grocery. It points out that the pandemic, but the health crisis has accelerated this practice. Objective: The acquired findings unequivocally validate the necessity for a fundamental reassessment of delivery transport methods, taking into account the perishability of materials, sustainable urban accessibility, and the incorporation of cutting-edge technologies. Methods: The comparison in the different European contexts and the different trends recorded with the variation of the macro product categories was defined by QGIS maps and they underline how some of the states have restored their context of demand for mobility while others have preferred online commerce by reducing physical movements. Results: Analysis of the available data revealed that between 2020 and 2022 e-commerce concerning clothing, online food purchase and home delivery these are the findings; for the clothing category,, the distribution remained very similar; for the online food purchase category, the situation is quite similar and for home delivery category of ready-to-eat restaurant and fast-food food, many countries exceeded percentages of 20%. Conclusion: This could lead to an improvement in urban mobility planning, prompting an integration of these issues within the Sustainable Urban Mobility Plans (SUMPs) and at the same time it would allow logistics service managers to be able to introduce more sustainable and efficient modal forms.

Organic dining behaviour in British restaurants

The organic food market has experienced significant growth in recent decades all over the world. Within the context of the UK, a remarkable rise can be seen considering the recent popularisation of organic food products. With these trends in mind, the aim of this research is to develop better understanding of organic dining behaviour in British restaurants. To achieve this aim, this research used questionnaire technique and analyse the data using SEM. The key findings of the research confirmed that a range of factors, including advertisements through social media, knowledge, price, taste, quality, availability, and labelling, all significantly influence consumer intention to consume organic food in restaurants. In consideration of all the above-mentioned relationships, this research developed and tested a model which summarises consumers’ organic food dining behaviour in restaurants covering influencing factors, consumer intention and actual behaviour of organic dining. Finally, this research provided theoretical and practical implications.

Evaluation of the Handling Practices and Risk Perceptions of Dried Wood Ear Mushrooms in Asian Restaurants in the United States

In late 2020, dried wood ear mushrooms, a low-moisture food ingredient that had been imported and sold to restaurants, were linked to a foodborne outbreak of Salmonella Stanley, which sickened 55 individuals across the United States. These mushrooms are commonly used in Asian cuisine. It is unclear if the contaminated dried wood ear mushrooms that caused the foodborne illnesses were improperly handled during preparation. The objectives of this study are to assess the handling practices, risk perceptions, and food recall experiences of dried wood ear mushrooms in restaurant kitchens among Asian restaurant managers and chefs. We conducted a series of telephone interviews with managers and chefs of Asian restaurants in the United States who used dried wood ear mushrooms in making dishes. After reaching information saturation, a total of 25 restaurant managers and chefs participated in the interview. Our results showed that 76% of the participants did not keep track of package information, such as expiration date and lot number, and many participants reported using cold water for rehydration. Wood ear mushrooms were blanched before being used in all cold dishes and most stir-fry dishes, but less commonly in stew or ramen. Some participants (16%) did not view dried wood ear mushrooms as a raw food ingredient, and 16% did not perceive that low-moisture food ingredients constituted microbiological food safety risks. The majority of the participants had heard of food recalls, but only 17% knew about the dried wood ear mushroom recall, and even fewer had heard of food recalls of other low-moisture foods, like nuts and seeds (9%), and flour (4%). While this study shares similarities with previously published studies evaluating the handling practices of consumers and restaurant employees with respect to meat and poultry, it makes a distinctive contribution to the field of food safety as the first-of-its-kind to study the handling practices of a low-moisture food ingredient: dried wood ear mushrooms. This unique ethnic food ingredient has been associated with a past outbreak and multiple recalls in the United States. The findings of the study show the need to develop food safety educational programs that are tailored toward Asian restaurant food handlers and provide guidance to develop risk communication strategies for this niche audience.

Restaurant food waste among Chinese consumers in a group context: an extended value-attitude-behaviour (VAB) hierarchy with information publicity

PurposeThe objective of this study is to examine Chinese consumers' behavioural intentions to reduce restaurant food wastage (i.e. intentions to order moderate meal size, and to pack leftovers) in a group context from both psychological and cultural perspectives.Design/methodology/approachThis paper used an online self-administered survey for data collection. The measurements were either adopted or adapted from prior studies on pro-environmental behaviours. Using data from 311 Chinese consumers, the authors analysed restaurant food wastage in China by utilising PLS-SEM.FindingsBy applying an extended value-attitude-behaviour (VAB) hierarchy with information publicity, it is found that materialism, frugality consciousness, information publicity and environmental concern are important factors in influencing individuals' behavioural intentions to reduce food waste in a group dining-out context.Originality/valueDrawing upon perspectives of Chinese consumers, this paper outlines key promoters and barriers to food waste mitigation, and provides meaningful insights to policymakers, NGOs, industry stakeholders and even consumers on how to effectively overcome the food waste challenge at the consumption stage in the context of Chinese culture.

Nursery diet exclusion during the development of Hermetia illucens L. (Diptera: Stratiomyidae) in restaurant food waste

Abstract The black soldier fly (BSF) (Hermetia illucens) (Diptera: Stratiomyidae) is a valuable commercial insect for its nutritional and productive aspects, ability to cycle organic waste, and use as protein in animal feed. Its rearing is done in two steps, the ‘nursery diet’, and the ‘rearing’ diet, but the nursery diet may increase costs and labour. The effect of the nursery diet time on larval performance, substrate reduction, and larval nutritional composition were evaluated to determine whether it is possible to remove this step from the BSF production process. Chicken feed was used as nursery diet and restaurant food waste for the rearing diet. The performance and chemical composition of BSF larvae with eggs inoculated directly into the restaurant food waste and incubated in the nursery diet were evaluated for six, eight, ten, and 12 days. Substrate reduction was higher for larvae raised without nursery diet. The final weight, growth rate, and number of live larvae were the same for larvae reared with or without nursery diet. Larvae reared without nursery diet had higher crude protein, lower dry matter, and ash content than larvae on nursery diet. The nursery diet did not improve most of the characteristics analysed, and the nutritional levels of the larvae. This may suggest that this step could be ignored when rearing BSF larvae on restaurant waste.

The Influences of Perceived Food Quality, Price Fainess, and Satisfaction on Customers Revisit Intentions Towards Consume Organic Food Restaurants in Yogyakarta

When COVID-19 began to attack various countries, people began to realize how important it is to eat healthy food. People started looking for healthy food even when they ate at restaurants. This study aims to conduct research on people's interest in buying organic food in restaurants in Yogyakarta using two theories: Theory of Planned Behavior and Theory of Consumer Behavior. The aim is to find out whether there is a positive relationship between Perceived Food Quality to Price Fairness, and Customer Satisfaction, Price Fairness to Customer Satisfaction, and Satisfaction to Revisit Intention, to restaurants in Yogyakarta. A total of 250 people participated in the study by filling out questionnaires, and data processing programs using SMART PLS. The results showed that there was a positive relationship between the following variables: perception of food quality with price fairness, perception of food quality with customer satisfaction, price fairness with customer satisfaction, and customer satisfaction with the intention of visiting again.

Effects of the COVID-19 Pandemic on Restaurant Food Safety

Restaurants and other food service establishments are of major concern to public health as they can be sources of illnesses and disease outbreaks. Many of the measures that were put forth by public health to reduce COVID-19 transmission, would also have been beneficial to the overall food safety of restaurants. On the contrary, psychological stress, staff shortages and revenue losses may have had a negative impact on food safety practices in restaurants. This study aims to determine if the COVID-19 pandemic had a measurable impact on post-pandemic food safety in restaurants.

Can human capital be transferred efficiently? Evidence from the F&B companies

PurposeThe purpose of this paper is to investigate publicly traded restaurant companies and food & beverage companies from 2014 to 2019 in Taiwan to explore their human capital efficiency.Design/methodology/approachAccording to the theoretical framework of human capital in micro and macro perspectives, the empirical model is built with two stages; the first stage is to examine the perspective of micro-level human capital theory through determining whether knowledge ability and working experience (proxies for micro-level human capital) can efficiently convert to employee-level output such as salary. The second stage is to test macro-level human capital theory through checking whether company inputs such as salary expenses and benefits expenditures can be efficiently transferred into enterprise annual revenues.FindingsThe results of this research reveal that the average efficiency score of stage 1 is 73.6% while that of stage 2 is 75.1%; this indicates that micro-level human capital has more room to improve than macro-level human capital. Meanwhile, the findings also demonstrate that there is negative relationship between efficiency score from stage 1 and turnover rate; this implies that companies with higher micro-human capital have lower turnover rates. Furthermore, there is significantly positive relationship between a company's efficiency score from stage 2 and its return on equity (ROE).Originality/valueThis study contributes to both academia and industry. From a theoretical perspective, the theory of strategic human resources management is applied through the methodology of production theory to examine human capital management efficiency in the restaurant and food and beverage industry. From a practical perspective, this study identifies the factors that assist the restaurant or food and beverage industry retain employees and gain a solid workforce, because manpower is the core resource for an industry and a country to grow sustainably.

GEOGRAPHICAL EDUCATION AND SCIENCE AT LVIV UNIVERSITY: HISTORY AND ТODAY

The history of geographical education and science at Lviv University is considered. The Austrian scientist Beltazar Hacquet should be considered the forerunner of geography at the university. In 1882, Emperor Franz Joseph issued an order to establish a geography department at the university's philosophy faculty, and in 1883, the education of geographers began. In 1911, the geography department was called the Institute of Geography, and later again the department. In 1945, the faculty of geography was created with four departments: general and physical geography, regional physical geography, economic geography, and geodesy and cartography. The bibliographic data of famous scientists who worked at the geography faculty in different years are presented. The formation and development of geography at Lviv University is associated with such famous figures as Antony Reman, Hryhoriy Velychko, Stepan Rudnytskyi, Yuriy Polyanskyi, Olena Stepaniv, Petro Tsis, Kalenyk Gerenchuk, Opanas Vashchenko, Havrylo Miller, Fedir Zastavnyi, Anatoliy Melnyk, Bohdan Mukha, Myron Kit, Semen Kukurudza, Oleg Shablii, Yaroslav Kravchuk, and others. The history of the formation and development of structural divisions of the Faculty of Geography is described. Currently, the faculty is a powerful educational and scientific institution that includes nine departments: geoecology and physical geography, economic and social geography, geomorphology and paleogeography, rational use of natural resources and protection of nature, geography of Ukraine, soil science and geography of soils, constructive geography and cartography, tourism, and hotel and restaurant business and food technologies.The educational process is provided by 116 lecturers, of whom 16 are doctors of science, professors and 86 candidates of science, associate professors. For their significant personal contribution to the development of geographical education and science, many teachers received the honorary titles of “Honored Worker of Science and Technology of Ukraine”, “Honored Worker of Education of Ukraine”, “Honored Professor of Ivan Franko National University of Lviv”. Keywords: geography; education; science; Lviv University; Faculty of Geography; chair; scientist; research.

Restaurant worker food safety and sanitation compliance behavior in times of crisis: an investigation of transactional leadership behavior effectiveness

ABSTRACT This study investigated the use of the transactional leadership style (TLB) by restaurant managers and its effect on food safety compliance by restaurant employees in the United States. Utilizing parallel mediation analyses, the study investigated the impact that fear, responsibility, knowledge, and gain had on compliance. Results provide theoretical and practical implications related to the effective use of TLB in motivating compliance amongst employees. The importance of implementing disciplinary actions for noncompliance is suggested and results indicate that compliance was more likely when employees felt a sense of responsibility, understood food safety rules, and believed they would experience gain.

Pengaruh Service Quality Dimediasi Oleh Customer Journey Quality dan Customer Satisfaction dalam Meningkatkan Customer Loyalty Pada Restoran Bandar Jakarta

This study aims to determine the effect of Service Quality mediated by Service Journey Quality and Customer Satisfaction in increasing Customer Loyalty at Bandar Jakarta restaurants. Samples were taken with individual criteria, namely people who had bought and consumed city restaurant food products in the last 6 months. This study uses primary data obtained through questionnaires distributed to 131 respondents. Based on the time period, the data collected in this study is cross sectional. The analytical method used is the Structural Equation Model (SEM). The results of this study indicate that service quality has a positive effect on customer satisfaction, but service quality also has a positive effect on Service Journey Quality, Customer Satisfaction has a positive effect on Customer Loyalty and Service Journey Quality has a positive effect on Customer Loyalty. This research is expected to provide input to restaurant managers in Indonesia regarding the factors that need to be considered to achieve and manage customer loyalty. Among them are Customer Satisfaction, Service Journey Quality and service quality which can help companies achieve customer loyalty.

Food safety knowledge and awareness among stakeholders of the online-fooddelivery system in Depok City Indonesia

The online food delivery (OFD) is known to be a fast-growing business in Indonesia, with the largest platforms, namely GoFood and GrabFood. Hence, the level of knowledge and awareness of the stakeholders, including restaurants, delivery partners, and customers on the safety of the ready-to-eat food is important to ensure that the delivery does not rise a potential health hazard. This study aimed to determine the factors affecting the delivery process of ready-to-eat food, via the OFD system, in terms of educational backgrounds, experience, implementation of regulations, as well as knowledge and awareness of safety among the stakeholders. The research location was Depok, a growing city nearby Jakarta, which is known to support the growth of OFD, with a relatively dense population, sufficient internet network, educational level, and employed individuals. The survey was conducted in regard to hot soup and fried/grilled food restaurants, delivery partners, and customers that are members of GoFood and GrabFood, with 110 respondents from each group. The results presented an overview of the OFD system during the COVID-19 pandemic since it was conducted between December 2020 to March 2021. The food safety knowledge profile of the stakeholders in regard to OFD was relatively good. This knowledge was not significantly affected by educational background, experience, training, or practical monitoring. However, their food safety awareness still needs to be improved. It is further suggested that the visitation frequency to restaurants by the local health authority should be increased, the hygiene monitoring team should be reporting via application, regular inspection by the delivery partners, and organizing food safety campaigns for the customers. This study also showed that there are significant differences between food safety knowledge and awareness among the stakeholders. This condition should be mitigated by improving safety awareness, during the process of OFD, involving continuous training delivery partners, consistent visitation of the OFD provider, the improvement of system and facilities, provision of a special container, and promoting the usage.

A hybrid model of Analytical Network Process and Mixed-Integer Programming for selecting restaurant food supplier

A hybrid model of Analytical Network Process and Mixed-Integer Programming for selecting restaurant food supplier

TRANSLATION ANALYSIS OF RESTAURANT MENUS

This qualitative and descriptive research investigates the translation techniques utilized for restaurant food menus into English and the subsequent impact on translation quality, including accuracy, acceptability, and readability. This qualitative and descriptive research investigates the translation techniques utilized for restaurant food menus into English and the subsequent impact on translation quality, including accuracy, acceptability, and readability. The research data comprises the menu item names and their corresponding English translations, gathered from documents. Precisely explaining technical term abbreviations has been prioritized in the research. The data collection technique involves document analysis. It was discovered through this analysis that the description technique constitutes 66% of the total techniques used, with common equivalence at 23% and pure borrowing + common equivalence at 4.8%. The least frequent techniques were pure borrowing, variation borrowing, and explicitness + conventional equivalence, all at 0.9%. In general, the quality of translation for the restaurant's food menu is very good, with an average rating of 2.93, which is above the average for translation quality. Keywords: food menu translation, translation techniques, translation quality.

EVALUVATION OF SARJIKA KASHARA AS A NIDANA IN CARDIOVASULAR DISEASES – AN EXPERIMENTAL STUDY

In India the burden of non-communicable diseases has been emerging rapidly due to globalization, urbanization, early ageing of society and an increased event of chronic diseases. Among all the non-communicable diseases cardiovascular diseases (CVDs) has gained our attention, as they have now become the leading cause of mortali-ty in India. Acharya Charaka explains about Dinacharya, Rtucharya, Sadvrutta in maintenance of healthy life-style. In vimanasthana he prohibits excessive and chronic intake of Pippali, Ksharaand Lavana. If they were used in excessively and for the long term it may lead to many health conditions. SarjikaKsharai.e., Sodium Bi-carbonate is routinely used in hotels, bakeries, and fast-foodcentres as a leavening agent and for giving soft and crisp texture to food. Among all the ksharas, SarjikaKshara [Sodium bicarbonate]is commonly used for prepara-tion of food in restaurants, in preparation of bakery items, fast food, cold drinks and also in some Ayurvedic classical and proprietary medicines. This study aims to evaluate the effect of consumption of SarjikaKshara for long duration on Hrudroga by an animal study. In this study 6 Wister albino rats used as standard and 3 groupings viz-sub acute, sub chronic and chronic group with 6 rats in each were taken as experiment group after dose fixation and assessment of lab parameters. In this animal experiment it is noted that significant changes in CKMB and LDH signifies that there will be Acute and Chronic damage to the Cardiac Muscles. With this study it can be concluded that use of SarjikaKshara for long term will increase the chances for cardiovascular diseases.

Navigating the online reputation maze: impact of review availability and heuristic cues on restaurant influencer marketing effectiveness

ABSTRACT Restaurants can engage and attract social media users by showcasing their food or services through influencer marketing campaigns. However, the influencers and restaurant companies need to understand the underlying mechanism for presenting online reviews to attract customers to restaurants better. This study applies the theory of judgment heuristics and develops a conceptual model to test the effects of review availability (present vs. absent) and heuristic cues (scarcity, vividness, and frequency) on followers’ perceptions and behavioral intention. Two experiments were conducted. Results showed that the scarcity cue moderates the mediation effect of informativeness between review availability and visit intention. The study also found that instead of being cognitive “misers”, consumers use multiple cues to assist their purchase decisions. The findings provide restaurant companies and food influencers with meaningful insights that they can employ to craft effective social media content.

Analisis Faktor-Faktor yang Memengaruhi Niat Beli pada Makanan Restoran Jepang Bersertifikat Halal MUI

This study aims to determine the effect of subjective norms, perceptions of behavioral control, religiosity, and attitudes on Muslim consumers' purchase intentions on food from MUI-certified Japanese restaurants. The population in this study refers to all Muslim people in Indonesia who know Japan restaurant food is halal certified by the MUI with a total sample of 170 respondents and 42 respondents for the pre-test. The sampling method in this study used a non-probability sampling method with purposive sampling and convenience sampling because sampling was carried out by taking subjects based on certain criteria not based on strata, random or region and distributed based on the convenience of the researcher. This study uses a quantitative approach by distributing questionnaires using Google forms online through social media such as WhatsApp, Line and Instagram. This study uses structural equation model analysis or SEM (Structural Equation Modeling) which is processed using SmartPLS software. The results of data analysis in this study indicate that subjective norms and perceptions of behavioral control have a positive and significant effect on purchase intentions. Religiosity has a positive and significant effect on attitudes. And there is no influence between religiosity and attitude towards purchase intention.

Restaurant recommendation model using textual information to estimate consumer preference: evidence from an online restaurant platform

研究目的关于餐厅的文本信息, 如在线评论和食品分类, 对于消费者的购买决策产生至关重要。然而, 先前的餐厅推荐研究未能有效利这些文本信息去预测消费者喜好。本研究提出了一种新颖的餐厅推荐模型, 以有效估计消费者对多个餐厅属性的评估行为。研究方法我们从 Yelp.com 收集了来自25,369名消费者对 46,613 家餐厅的 1,206,587 条评论。利用这些数据, 我们通过结合消费者身份和在线消费者评论生成了消费者偏好向量。然后, 我们结合了餐厅身份和食品分类来生成餐厅信息向量。最后, 考虑到餐厅属性向量, 本研究调查了消费者偏好和餐厅信息向量之间的非线性交互关系。研究发现我们发现, 所提出的推荐模型相比于之前最先进的模型表现出更优秀的性能, 这表明结合消费者和餐厅的各种文本信息是预测消费者喜好的基本因素。研究创新/价值据我们所知, 这是第一项利用来自真实在线餐厅平台的文本信息开发个性化餐厅推荐模型的研究。本研究还提出了胜过最先进模型的深度学习机制。本研究的结果可以降低探索消费者行为的成本并支持有效的购买决策。

Effect of Capital and Labor on Income in Food Restaurants

Everyone tries in this case to work, nothing but hoping for income, the higher a person's income, the higher the level of welfare of his family members and the more needs and desires can be achieved. Thus today's community members are competing to increase their level of income. Therefore, the community is trying as optimally as possible to fulfill their needs and desires. In achieving these needs and desires, it is carried out with various businesses, such as working in the government sector, private companies, construction workers, farming, trading and other businesses. This study aims to determine and analyze effect of capital and labor on income in food restaurants. This type of research used is quantitative research. Population used for this study is restaurant entrepreneurs in DKI Jakarta Province. Sampling technique uses snowball technique. Hypothesis testing using partial (t) test. The results show that capital has a positive and significant effect on income in food restaurants. Labor has a positive and significant effect on income in food restaurants.

Dietary patterns and environmental impacts of Chongqing hotpot in China

Understanding the food choices of local people is key to identifying practical opportunities for sustainable dietary change. Here, we assess the dietary pattern and environmental impacts of Chongqing hotpot in China, a local food in the Szechuan Basin enjoyed by ∼110 million people primarily in restaurants with an increasing popularity nationwide. Through a yearlong survey, we find that hotpot meals are characterized by overconsumption (588.7 g/cap/meal), especially of animal-based products (∼70%). The embedded carbon footprint (CF) of hotpot reaches 3.5 kg CO2e per capita per meal; by contrast, the CF of recommended diets per capita per day in China is 2.3–3.7 kg CO2e. Its water footprint shows a similar trend. Hotpot meals are also more wasteful than other types of restaurant food (80.4 vs. 54.1–75.0 g/cap/meal). Our study raises concern about the environmental impacts of Chongqing hotpot. To mitigate these impacts, intervention strategies that should be considered include small-portion plates and plant-based meat alternatives.