Conserver, restaurer : écrire le temps en Afrique by Pol Pierre Gossiaux

Subjects: “…restauration…”
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Autour de Nicolas Schöffer, conserver/restaurer des œuvres à caractère technologique

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The Object in Transition: A Cross Disciplinary Conference on the Preservation and Study of Modern and Contemporary Art by Tom Learner

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Suicides of famous chefs of today: stories and reasons by Oksana Nykyha, Olha Romanchuk, Rostyslav Koval, Myroslava Danylevych, Yuliia Kalymon

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Impact des activités touristiques en forêt de Fontainebleau : de la dégradation à la restauration by Micheline Hotyat

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Fine-grained analysis of aspects, sentiments and types of attitudes in restaurant reviews by Marcirio Silveira Chaves, André Laurel, Nélia Sacramento, Cristiane Drebes Pedron

Subjects: “…restaurant management…”
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Les patrimoines mobiliers scientifique et technique : spécificités de leur restauration, de leur conservation et de leur valorisation by Philippe Tomsin

Subjects: “…restauration…”
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Individual cultural values as determinants of the attitudinal process in the restaurant: a different perspective for understanding brand equity formation by María Eugenia Rodríguez-López, Juan Miguel Alcántara-Pilar, Salvador Del Barrio-García

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Reflections on the relation between conservation and science by Antonio Iaccarino Idelson

Subjects: “…restauration…”
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The relationship of service quality dimensions of restaurant enterprises with satisfaction, behavioral intention, eWOM and the moderator effect of atmosphere by Abdullah Uslu

Subjects: “…restaurant enterprises…”
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The role of transformational leadership and innovation adoption in restaurant performance by Sara Joana Gadotti dos Anjos, Vitor Roslindo Kuhn

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La conservation des voitures hippomobiles des musées de province. Le cas des voitures hippomobiles, objet isolé au sein d’une collection by Nathalie Giffard de la Jaille

Subjects: “…restauration…”
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Point de vue sur la conservation-restauration des matières plastiques by Sylvie Ramel

Subjects: “…restauration…”
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Customer-perceived importance of restaurant attributes for casual dining, fast food and coffee shops by Rachel Dyah Wiastuti, Basri Rashid

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Applications of IoT-Enabled Smart Model: A Model For Enhancing Food Service Operation in Developing Countries by Azmery Sultana, Md Masum Billah, Mir Maruf Ahmed, Rakin Sad Aftab, Mohammed Kaosar, Mohammad Shorif Uddin

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La crypte de Saint-Léger à Saint-Maixent-l’École (Deux-Sèvres) : réexamen d’un édifice restauré au xixe siècle by Quentin Woussen

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The role of emotional service in the restaurant business by N. A. Ofitserova

Subjects: “…restaurant business…”
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Еvaluation of the development strategy of the hotel and restaurant industry of Ukraine by Olha Nikolaichuk

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Impacts of neighborhood restaurant density on adults’ dietary quality: evidence from an IV-LASSO approach in China by Yalin Tang, Maoran Zhu, Maoran Zhu, Jian Zong, Xuyuan Zheng, Chengfang Liu

Subjects: “…neighborhood restaurant environment…”
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Virtual Culinary Influence: Investigating the Impact of Food Vlogs on Viewer Attitudes and Restaurant Visit Intentions by Tu-Anh Truong, Diana Piscarac, Seung-Mi Kang, Seung-Chul Yoo

Subjects: “…restaurant reviews…”
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