Traditional Restaurants Research Articles

Microbiological Quality of Seafood Marketed in Taiwan

Seafood is often associated with foodborne illnesses, and Vibrio parahaemolyticus is the most common pathogen implicated in outbreaks in Taiwan. In this study, the microbiological quality of 300 raw or mixed ready-to-eat (RTE) and other cooking-needed seafood samples was examined. The total aerobic and coliform counts of the RTE samples were significantly higher than those of other cooking-needed samples. On average, 55.8 and 29.7% of the RTE samples failed to meet the local microbiological standards for total aerobic (5 log CFU/g) and coliform (3 log most probable number [MPN] per g), counts respectively; the corresponding percentages for the RTE samples from Taipei City were 9.1 and 18.2%, respectively. The total aerobic and coliform counts in the RTE samples from supermarkets and chain restaurants were significantly lower than those from traditional restaurants. The Vibrio species were more frequently identified in the cooking-needed samples than in RTE samples. Low incidences of V. parahaemolyticus (1.4%), V. vulnificus (1.9%), and V. cholerae (0%) were detected in most RTE samples. High densities of V. parahaemolyticus and V. vulnificus (1,200 MPN/g) were detected in a few RTE samples, only one of which contained toxigenic (tdh+) V. parahaemolyticus. The results of this investigation reveal that better hygiene of seafood providers such as chain restaurants, supermarkets, and traditional restaurants in Taipei City would effectively improve the microbiological quality of the seafood. The results will facilitate the establishment of measures for controlling the risks associated with seafood in Taiwan.

Impression Management of the Taste and Ambience of Traditional Indonesian Restaurant

This research aims to find out how the traditional restaurant owners present the authenticity of flavor and culture through the atmospherics elements and what challenges that are faced by them in bringing the authenticity flavor and culture. This research is a descriptive study with a qualitative approach. This study will provide a conceptual contribution to the study of the introduction of communication science and to contribute the thought on how to convey the authenticity of Indonesian traditional flavor and culture, considering that the authenticity cannot be determine objectively. The validity of the study uses a standard of credibility with its own specifications. Presenting the authenticity flavor is not an easy task to do. Restaurant owners should present the elements of atmospherics that emphasize the ability of the senses of visual, aural, and olfactory, that would be capture the stimuli in both the interior and exterior of the restaurant, music, as well as the scent of the fragrance of flowers and food. In addition to the atmospherics elements, traditional restaurant owners specially bring and use certain ingredients, such as soy, rice, tofu, crackers, and tea, to keep the authenticity of the taste of Indonesian cuisine.

A Study of Traditional Korean Dessert Preferences and Customers Suggestions for the Competitiveness of Regional Traditional Korean Restaurants

A Study of Traditional Korean Dessert Preferences and Customers Suggestions for the Competitiveness of Regional Traditional Korean Restaurants

Collective efficacy: A resource in stressful occupational contexts

Introduction and objectiveWe examined the effect of collective efficacy on the strategies adopted to cope with stress in occupational contexts (problem-focused coping), comparing it with that of self-efficacy and self-determination. Method and resultsWe studied two groups working in two different sectors of the foodservice industry, both characterized by high perceived stress but differing in their perceived interdependence (fastfood industry versus traditional restaurants). We showed that (1) collective efficacy is a more effective resource for dealing with stress than self-efficacy; (2) the relationship between self-efficacy and adaptive strategies is mediated by self-determination, but no such mediation is observed between collective efficacy and adaptive strategies, (3) these results are only observed in the presence of high levels of perceived interdependence (e.g., fastfood industry). ConclusionThe managerial implications for mobilizing collective resources to overcome occupational stress are discussed.

The antecedence of customer loyalty in traditional restaurants in East Java, Indonesia

This study aims at investigating the effect of product quality and service quality on customer loyalty through customer satisfaction. Data collection was conducted through purposive sampling of consumers to traditional restaurants in East Java. The research found that product quality and service quality has significant effect on customer satisfaction. Customer satisfaction has a significant effect on brand loyalty. Customer satisfaction acts as a mediator between exogenous variables to consumer loyalty. The results indicate that exogenous variables significantly influencing on brand loyalty are product quality and service quality

Study On Decision-Making for Cafe Management Alternatives

In recent years, many new cafes have emerged onto the market. Other than view cafes, beautiful cafes that seem as if they came from Paris or New York have gradually appeared in leisure and quiet residential areas, in alleyways, in peripheral areas, and in local commercial areas. In particular, leisure is trendy at present, and modern restaurants innovate in terms of their food, leisure, and consumption. Unlike traditional restaurants, they are able to develop into cafes with unique styles to attract consumers. Even though not all of these new cafes are successful, as cafes are an industry that is at the forefront of fashion, many individuals who dream of entrepreneurship would want to open a cafe. However, as there are many types of cafes on the market, what type and style of cafes are the most suitable? An overview of cafes in Taiwan shows that each cafe offer unique services and functions to attract consumers, which is the key to sustainable operations of cafes. Therefore, this study explores the decisions of companies when choosing the style for their cafes. This study uses the analytical hierarchy process (AHP) to explore the selection of cafe styles, in order to provide references for cafe operators to achieve successful and sustainable operations. Based on literature review, expert interviews, and AHP, this study intends to provide useful results to the operators of cafes.

A Study on the Influence of Recognition for Jeonju Hanok Village on the Image of Traditional Cultures and Satisfaction with Traditional Korean Restaurants

A Study on the Influence of Recognition for Jeonju Hanok Village on the Image of Traditional Cultures and Satisfaction with Traditional Korean Restaurants

A Study on the Influence of Recognition for Jeonju Hanok Village on the Image of Traditional Cultures and Satisfaction with Traditional Korean Restaurants

A Study on the Influence of Recognition for Jeonju Hanok Village on the Image of Traditional Cultures and Satisfaction with Traditional Korean Restaurants

Fast Food or Fast Feet: Understanding the Relationship Between BMI, Calorie Source and Recreational Time Usage

A simple calorie-in/calorie-out formula can be used to explain why many Americans are considered overweight or obese. In this study, we examine the impact that the calorie source (at home meals, fast food, traditional restaurants, etc.) and physical activity have on body mass index (BMI).

한·중 전통식 레스토랑에의 전통성 표현방법 비교

In this study, we selected 12 typical traditional restaurants in Korea and China and analyzed their application of traditional design approach. Through this analysis, we tried to explore similarities and differences of Korean restaurants and Chinese restaurants in order to determine the preferable way to express their own traditional design. We categorized traditional design approach as cultural elements, designing method, coloring and materials. The results are as follows: First, following a tradition and interpreting a tradition are considered as compelling design methods to express traditional culture. However, when combining a traditional and a modern design approach, it is important to either strongly emphasize traditional design elements or use small number of traditional design elements as focal points in modern design restaurants. Second, when designing a traditional restaurant using modern design elements with traditional focal points, it is more desirable to follow and/or to interpret a traditional elements, rather than experimenting an excessively unconventional design. Moreover, the design elements of exterior of a restaurant shows the identity of the restaurant. Therefore, using traditional elements in the exterior helps recognizing the traditional characteristics and culture. On the other hands, for the interior of the restaurant, it is better to use modern design method and materials for the practical reasons, such as construction cost reduction and ease of construction. We also discovered that it is more effective to use traditional elements to the pattern and color. The results of this study will set a foundation for further research of developing a design guideline for traditional restaurants.

A Study on the Relationships among an Executive's Human Resources Management, Customer Satisfaction, Customer Loyalty, and Financial Performance : Focusing on Korean Traditional Restaurants

A Study on the Relationships among an Executive's Human Resources Management, Customer Satisfaction, Customer Loyalty, and Financial Performance : Focusing on Korean Traditional Restaurants

A Study on the Relationships among an Executive's Human Resources Management, Customer Satisfaction, Customer Loyalty, and Financial Performance : Focusing on Korean Traditional Restaurants

A Study on the Relationships among an Executive's Human Resources Management, Customer Satisfaction, Customer Loyalty, and Financial Performance : Focusing on Korean Traditional Restaurants

Developing an Intelligent e-Restaurant With a Menu Recommender for Customer-Centric Service

Traditional restaurant service is typically passive: Waiters must interact with customers directly before processing their orders. However, a high-quality service system should be customer centered; it should immediately recognize customer identities, favorite menus, and expenditure records to provide customer-centric services. To achieve this goal, this study integrates radio frequency identification (RFID), wireless local area network, database technologies, and a menu recommender to develop an intelligent e-restaurant for customer-centric service. This system enables waiters to immediately identify customers via RFID-based membership cards and then actively recommend the most appropriate menus through menu recommender for customers. Experimental results that are obtained from a case study conducted in two Taipei restaurants indicate that the proposed system has practical potential in providing customer-centric service.

A study of consumers’ perceptions and preferences of regional wine served with traditional dishes

The study was carried out to investigate the demand of local native wine when consumers visited traditional restaurants in Kyungbuk area. The total number of subjects were 377 adults who are residents in Gyeongbuk area. The questionnaire survey was performed by the trained interviewer. About 83.8% of the participants recognized the importance of development of native local wine and preferred to enjoy it with traditional dishes. Approximately 87.0% of men and 82.5% of women among subjects had strong positive opinions that traditional restaurants could serve with local wine, when alcoholic drinks were served. Four age groups of subjects were formed in order to observe the demand of the native local wine in the different ages of participants. The age groups were as follows; 20~29(20s), 30~39(30s), 40~49(40s), 50~59(50s), 60 and over(over 60s). During traditional meal time, the degree of preferences of native local wine in the age groups was that 84.8% for 20s, 77.2% for 30s, 88.6% for 40s, 87.2% for 50s, and 100% for over 60s. Exceptionally, subjects in the young ages(20s) showed as much as higher demand of native wine compared to the other age groups. The level of preference in age of 30s was the lowest among the age groups. It was interesting to note that the young age such as 20s presented a strong demand of the native local wine when having traditional dishes. The findings of results from the present study indicate that the favorite local wine to go with the traditional dishes should be developed, and the local resources as ingredients of wine production could be used.

Exploring important factors affecting implementation of restaurant information system into traditional Chinese restaurant

This study aimed to explore the important factors which is affecting the implementation of restaurant information system into traditional Chinese restaurants, established the weight system of factors and the important degrees of order, and applied research findings to give traditional Chinese restaurant and restaurant information system company recommendations. Simple Delphi and analytic hierarchy process (AHP) methods were used to conduct the important factors and analyse the impact of various weights of these factors during two stages research. Important analysis of affecting factors by six related experts revealed seven dimensions and 18 important factors in first draft. Results of AHP method showed that the corporate senior management of restaurant, project management and organisational environment of restaurants are three more important factors in the first hierarchy. For the second hierarchy, the most important factors of them were support of high-level executives, collaboration of project team, demographic variables of users, project planning, and the external environment. Finally, this study suggested that the traditional Chinese restaurant must consider support of high-level executives and organisational environment, the information system company should focus on constructing project team, improving service quality and enhancing communication ability.

Child and Adolescent Exposure to Food and Beverage Brand Appearances During Prime-Time Television Programming

The food industry disproportionately markets to young people through product placements. Children and adolescents may be more susceptible to these disguised persuasive attempts. Quantify incidence and youth exposure to food and beverage brand appearances within shows on prime-time TV. Data on the number of food, beverage, and restaurant brand appearances within shows during prime-time programming in 2008 were purchased from Nielsen and analyzed by product category and company in 2010. Exposure to these brand appearances by children, adolescents, and adults were examined and compared with exposure to prime-time TV advertisements for the same categories and companies using additional Nielsen data. Food, beverage, and restaurant brands appeared a total of 35,000 times within prime-time TV programming examined by Nielsen in 2008. Regular soft drinks, traditional restaurants (i.e., not quickserve), and energy/sports drinks made up 60% of all brand appearances. Young people viewed relatively few of these appearances with one notable exception. Coca-Cola products were seen 198 times by the average child and 269 times by the average adolescent during prime-time shows over the year, accounting for 70% of child exposure and 61% of adolescent exposure to brand appearances. One show, American Idol, accounted for more than 95% of these exposures. Exposure of children to Coca-Cola products through traditional advertisements was much less common. Brand appearances for most food industry companies, except for Coca-Cola, are relatively rare during prime-time programming with large youth audiences. Coca-Cola has pledged to refrain from advertising to children, yet the average child views almost four Coke appearances on prime-time TV every week. This analysis reveals a substantial, potential loophole in current food industry self-regulatory pledges to advertise only better-for-you foods to children.

PERBANDINGAN KEUNGGULAN BERSAING RESTORAN WARALABA ASING DAN RESTORAN WARALABA LOKAL

The research construct based on some problems covering the reasons why businessman are prefer to choose franchise rather traditional format, even foreign or domestic franchise and the possibility that franchise could be a distinctive competence. The research has selecting eight variables based on the essence of services marketing theory, which are product, price, place, promotion, process, customer services, franchisor capability and people opinion. The research type is explanatory research and populations of the research are The Franchise Restaurants at Malang. The writer collect data by doing interview spread questionnaires and study document. And we choose purposive sampling techniques which made 5 managers from 5 restaurants become respondent. It is using Mann Whitney U-Test. This research divide franchise restaurant into two groups: foreign group which is represented by Kentucky Fried Chicken, Wendy’s and Pizza Hut; and domestic group which is represented by Es Teler 77 and Wong Solo. In a simultaneous test, the results shows that there’s no significant different between 2 groups. In the other side, the partial test describes that foreign and domestic franchise are lead each other in ten different items. The results reflect that the franchise advantages are the reasons why businessman prefers to choose franchise rather than traditional restaurant. Beside, franchising helps people to avoid three limitations such as limited financial, limited human resources and limited management. It makes the company have ability to operate better than others. That’s why the franchise system could be a distinctive competence.

Product strategy in harsh economic times: Subway

Purpose – This paper aims to describe a pricing process that can aid companies in modifying their product strategy.Design/methodology/approach – The case describes an approach that uses grass roots data from franchisees to change pricing strategy effectively.Findings – The paper illustrates the wisdom of franchisees with customer contact and an intimate knowledge of customer wants. The application may not be applicable to all industries. The restaurant industry is affected by numerous economic conditions that can bankrupt operators. Fast food operations usually lose less business than traditional restaurants, since consumers who want to eat out but need to economize “trade down.” Within the fast food sector, Subway capitalized on consumers' need to economize and reduced the price of its sandwiches. It was the right move for the times and Subway enjoy considerable success. Their results can be valuable to other companies.Research limitations/implications – As in all case studies, the specific conditions fo...

Development and evaluation of an RFID-based e-restaurant system for customer-centric service

Traditional restaurant service is passive: waiters must interact with customers directly before processing their orders. However, a high quality customer-centered service system would actively identity customers, their favorite meals and their expenditure records. To achieve this goal, this study integrates radio frequency identification (RFID), wireless local area network (WLAN) and database technologies to develop an e-restaurant system for customer-centric service, which enables waiters to immediately identify customers via RFID-based membership cards and then actively provide customized services. The user interface of the proposed system is built with Visual C# 2005 and eMbedded Visual C++, and the database is built on Microsoft SQL Server 2005 for Server management and statistic reporting. The WLAN and RFID technologies are used to transmit real-time information of each dining table. To verify the effectiveness of the proposed system, a series of experiments was conducted in two restaurants. A questionnaire survey administrated to waiters and customers confirmed the effectiveness of the proposed e-restaurant system in providing customer-centric service. Furthermore, extensive interviews with restaurant owners revealed very positive feedback.

Assessment of gastronomic heritage quality in traditional restaurants

This article discusses the concern with the preservation of gastronomical identity in regional dishes and proposes a methodology to increase the appreciation for these dishes, associating sensory and symbolic quality with current legislation on hygiene and sanitation. METHODS: A qualitative research in the form of a multicase study was done in traditional Azorean restaurants in a Southern, Brazilian city. Data were collected during the preparation of the dishes, using forms based on the systems Nutritional and Sensory Quality Assessment in Meal Production and Hazard Analysis and Critical Control Points. RESULTS: The results showed that it is difficult to control the process when methodologies and legislation that concerns the degree of hygiene and sanitation are followed, which results in changes to the traditional recipes that could lead to significant heritage losses. CONCLUSION: Thus, by administering the method called Assessment of Gastronomic Heritage Quality, an adequate control of hygiene and sanitation was achieved, preserving the symbolic and sensory character of the typical dish.