Identifikasi Formalin pada Bakso yang Dijual pada Beberapa Tempat di Kota Padang by Faradila ., Yustini Alioes, Elmatris .

“…The objective of this research is to identifying whether there are formalin in meatballs that sold in padang. 42 samples that identified taken from mobile vendor, meatball restaurant and franchise restaurant in several locations with the greatest numbers of meatball seller. …”
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Komparasi Kinerja Algoritma Blocking Pada Proses Indexing Untuk Deteksi Duplikasi by M. Miftakul Amin, Yevi Dwitayanti

“…Dataset yang digunakan dalam penelitian ini adalah dataset restaurant yang berisi 112 record, yang di dalamnya terdapat beberapa record yang terindikasi duplikat. …”
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The healthfulness of major food brands according to Health Canada’s nutrient profile model for proposed restrictions on food marketing to children by Laura Vergeer, Christine Mulligan, Hayun Jeong, Ayesha Khan, Mary R L’Abbé

“…Specifically, one or more nutrient thresholds were exceeded by ≥50 % of the products offered by 14/15 breakfast cereal brands, 18/21 beverage brands, all ten yogurt brands and all seventeen restaurant brands. Notably, 100·0 % of the products offered by ten breakfast cereal, six beverage, two yogurt and three restaurant brands exceeded ≥1 threshold(s). …”
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Refugee Theater and Its Transgressions: Acts of Suspension in Joe Murphy and Joe Robertson’s The Jungle by Anna Street

“…Following a summary account of the principal challenges faced by theatrical representations of the immigrant’s plight, this article provides a close-reading analysis of Joe Murphy and Joe Robertson’s play The Jungle and its attempts to recreate a restaurant that existed in the refugee and migrant camp in Calais by the same name. …”
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Measuring and analysing standardisation in the Hungarian hotel sector by Petra Gyurácz-Németh

“…There are 81 questionnaires filled out by hotel general managers of those hotels which belong to the Hungarian Hotel and Restaurant Association. Only the three-, four- and five-star hotels were questioned by this survey. …”
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Modéliser par écrit le travail pour la formation : un enjeu de mise en visibilité de compétences interactionnelles postulées comme implicites by Céline Alcade-Lebrun

“…This contribution aims at presenting how the modelling of table waiting activity in a gastronomic restaurant-school through a written document used for training purposes within a vocational bachelor's degree in International Catering and Hospitality Management, can participate in making interactional skills invisible, while they are crucial for proper accomplishment of work activity and novice professionalization. …”
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Perbandingan Metode Simple Additive Weighting dan Analytic Hierarchy Process Untuk Pemilihan Supplier pada Restoran by Yulaikha Maratullatifah, Catur Edi Widodo, Kusworo Adi

“…Abstract Kedai Susu Its Milk is a restaurant in the culinary field with a characteristic menu of milk processing, the main ingredient of pure cow's milk is located on Jalan Taman Siswa Unnes Gunungpati Semarang. …”
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Local Spatial Analysis of the Crash Frequency of Food Delivery Motorcyclists vs. Nondelivery Motorcyclists in relation to Points of Interest by I Gede Brawiswa Putra, Pei-Fen Kuo, Dominique Lord

“…In addition, most crash and POIs studies have utilized typical restaurant datasets instead of specific restaurants partnered with OFDS, which might bias the impact of traffic safety estimation. …”
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Wrestling on the Table: The Contemporary Wedding Meal in Latvia by Astra Spalvēna

“…The object of this paper is to examine the contemporary wedding meal in Latvia, focusing on one particular social group of well situated young couples who choose fine dining restaurants or rented venues for their wedding celebrations because they considered restaurant weddings more elaborate and modern. …”
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Les espaces chinois de Kolkata : simples marges convoitées dans une grande ville indienne ou support des influences singapouriennes et chinoises ? by Catherine Guéguen

“…The reconversion of the tanneries district into a restaurant zone is not likely to prove durable, as it is coveted by estate companies who argue in favor of heritage preservation. …”
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Simulating Evacuations with Obstacles Using a Modified Dynamic Cellular Automata Model by Lim Eng Aik, Tan Wee Choon

“…In addition, the model is applied to simulations of classroom and restaurant evacuation. Results obtained with the proposed model are compared with those of several existing models. …”
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Resistance to corporate agri-food. The case of plant-based meat by Alessandro Bonanno

“…Among the major new initiatives in the global financial market and in the mass consumption sector (fast food and restaurant chains), plant-based meat is a proposal that has received widespread support from all sides of the political spectrum. …”
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Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs by Melissa Holmes-Pearce, Mark Ritenour, Amy Simonne, Jeff Brecht, Steve Sargent, Keith Schneider

“…Regardless if one works in the field, a packinghouse, a warehouse, on the loading dock, at a grocery store, or in a restaurant, good practices that assure food safety start at home and continue into the workplace. …”
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Market opportunities for Florida farmed oysters by Robert Botta, Taryn Garlock, Edward V. Camp, Andrew Ropicki, Frank Asche

“…This publication summarizes findings from a recent study that examined restaurant menus to obtain economic data on raw, half-shell oysters. …”
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Preface to Special Issue in Honor of Carlos Castillo-Chavez by Simon A. Levin

“…We did meet, for lunch in an LA restaurant, and the qualities that have led to his remarkable career were immediately obvious. …”
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Good Worker Health and Hygiene Practices: Evaluation and Importance in GAPs and GMPs by Melissa Holmes-Pearce, Mark Ritenour, Amy Simonne, Jeff Brecht, Steve Sargent, Keith Schneider

“…Regardless if one works in the field, a packinghouse, a warehouse, on the loading dock, at a grocery store, or in a restaurant, good practices that assure food safety start at home and continue into the workplace. …”
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How to use live streaming platforms to elicit impulse purchases of tourism and hospitality products from consumers? by Dan Wang, Ching-Cheng Shen, Jennifer Pasion Loverio

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Spatial and temporal epidemiology of SARS-CoV-2 virus lineages in Teesside, UK, in 2020: effects of socio-economic deprivation, weather, and lockdown on lineage dynamics by Moss, E.D., Rushton, S.P., Baker, P., Bashton, M., Crown, M.R., dos Santos, R.N., Nelson, A., O’Brien, S.J., Richards, Z., Sanderson, R.A., Yew, W.C., Young, G.R., McCann, C.M., Smith, D.L.

“…The restaurant subsidy and rainfall had no apparent effect. …”
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Assessing the Safety of Hotel Food: Knowledge, Attitude, and Practices of Food Handlers by Cynthia Esinam Segbedzi, Edward Wilson Ansah, Daniel Apaak

“…Food safety is of global public health concern. Hotels and their restaurants provide hospitality like accommodation and food services and are spearheaded by food handlers who have varied experiences. …”
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Les terminaux mobiles contribuent-ils à renouveler les pratiques des touristes ? Le cas des Champs Elysées by Marie Delaplace, Leïla Kebir

“…Ils permettent en effet sur l’instant de réserver des hébergements, des activités, un restaurant, etc. Ils peuvent changer l’accès, les circuits au sein d’une destination ainsi que l’expérience du touriste. …”
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