Food choices determinants in à la carte restaurants by Rita de Cássia Ribeiro, Carolina Fagundes Silveira Teixeira, Rita de Cássia Marques, Edgar Gastón Jacobs Flores Filho

Subjects: “…restaurants. meals. choice behavior.…”
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Environmental conditions in commercial restaurants of a public university by Marlene Azevedo Magalhães Monteiro, Cynthia Graciane Carvalho Ramos, Rita de Cássia Ribeiro, Maria Aparecida Vieira Teixeira Garcia

Subjects: “…restaurants. occupational health. human engineering.…”
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A strategy to increase lamb meat consumption from a relationship marketing perspective by María Teresa Maza, Keyla Alvarez, Pilar Uldemolins

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Evaluating the role of environmental advertising on the use of eye movements towards the brand by Seyed Hamid Mir Motahari, Sina Nematizadeh, Seyed Abbas Heydari

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Not about the Food: Social Aspect in Restaurant Dining Experience by Agustina Multi Purnomo, Syukur Pulu Hamu Ratu

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Secular Agape: The Limits of Love in Botton and Rorty by Artur Ilharco Galvão

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New restaurants and their intra-industry effects: evidence from Portugal by Luís Miguel Serra Coelho

Subjects: “…restaurants…”
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Occurrence of multi-antibiotic resistant bacteria isolated from food handlers' hands and utensils at different restaurants in Dhaka, Bangladesh by Sumi Akter, Ratna Akter, Md. Abdus Salam

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Health Inspections of Restaurant Establishments in the Attica Region, Greece. Non-compliance Data Within the Food Hygiene Sector by Olympia Chatzimpyrou, Elias Chaidoutis, Dimitrios Keramydas, Petros Papalexis, Nikolaos S. Thomaidis, Vassiliki C. Pitiriga, Panagiota Langi, Foteini Koutsiari, Ioannis Drikos, Maria Giannari, Georgios Chelidonis, Andreas Ch. Lazaris, Nikolaos Kavantzas

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Gastronomy Tourism, Cultural Heritage, and Quality of Life: Evidences from Taiwan and Catalonia by Min-Pei Lin

Subjects: “…Michelin-starred restaurants…”
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Health- and Non–Health-Related Corporate Social Responsibility Statements in Top Selling Restaurant Chains in the U.S. Between 2012 and 2018: A Content Analysis by Megan P. Mueller, PhD, Alyssa Leib, MS, Deborah C. Glik, PhD, Sara N. Bleich, PhD, Jason Wang, PhD, Catherine M. Crespi, PhD, May C. Wang, DrPH

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Design of the Focus on Restaurant Engagement to Strengthen Health (FRESH) study: leveraging systems science to work with independently-owned restaurants to increase access to and p... by Uriyoán Colón-Ramos, Emma C. Lewis, Anna Claire Tucker, Lisa Poirier, Chathurangi H. Pathiravasan, Michelle Estradé, Takeru Igusa, Julia A. Wolfson, Yeeli Mui, Veronica Vélez-Burgess, Audrey E. Thomas, Shuxian Hua, Lawrence J. Cheskin, Lawrence J. Cheskin, Antonio J. Trujillo, Ayoyemi T. Oladimeji, Stacey Williamson, Rosalinda Romero, Patricia Sánchez Hernández, Joel Gittelsohn

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The Effect of Using Robot Waiters in Restaurants on Consumers' Behavioral Intentions by İbrahim Aydın, Zübeyir Çelik

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The net impact of telework on restaurant revenues in Canada by Tahsin Mehdi, René Morissette

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Challenges of Corporate Misconduct: The Organisational, Social, Economic and Financial Dynamics of Workplace Sexual Harassment in the Restaurant Industry in the USA by Darrell Norman Burrell, Stacey L. Morin, Theresia Wansi, Virginia Bianco Mathis, Carlo Ninassi, Susanne Ninassi

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Healthy eating interventions conducted in small, local restaurants and hot food takeaways: a systematic review by Cinja Jostock, Hannah Forde, Nia Roberts, Susan A Jebb, Rachel Pechey, Lauren Bandy

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Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in Bali by Ni Putu Rena Wahyu Kencana, Kuntayuni, Agus Darma Yoga Pratama

Subjects: “…5-Star Hotel Restaurants…”
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Entretien avec Denise Witschard, restauratrice by Denise Witschard, Natania Girardin

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Gaetano Speranza, Objets blessés : la réparation en Afrique by Muriel Verbeeck-Boutin

Subjects: “…restauration…”
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