Uji Daya Hambat Sabun Cair Cuci Tangan pada Restoran Waralaba di Kota Padang Terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus Secara In Vitro by Anisha Fazlisia, Elizabeth Bahar, Yulistini .

“…The samples were taken from four restaurants and examined by using diffusion method. …”
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A Novel Model to Detect and Classify Fresh and Damaged Fruits to Reduce Food Waste Using a Deep Learning Technique by T. Bharath Kumar, Deepak Prashar, Gayatri Vaidya, Vipin Kumar, S. Deva Kumar, F. Sammy

“…In both homes and restaurants, overcooking and other factors are to be blamed for the majority of food that is wasted. …”
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Utilizing large-scale human mobility data to identify determinants of physical activity by Giorgos Ioannou, George Pallis, Marios Dikaiakos, Christos Nicolaides

“…On their rest days, they often substitute exercise with visits to full-service restaurants and parks. Moreover, they tend to visit grocery stores immediately after their exercise session. …”
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Exploring the Satisfaction and Dissatisfaction Factors Derived from Food and Beverage Services of Thermal Hotels by Ozan Kaya

“…The findings clearly show the main areas of satisfaction of the food and beverage services in the thermal hotels as taste of food, employees, quality of food and activities in the restaurants. However, the main areas where the online reviewers are dissatisfied are high price, variety of food, capacity for restaurants and freshness of food. …”
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Identifikasi Bakteri Coliform pada Air Kobokan di Rumah Makan Kelurahan Andalas Kecamatan Padang Timur by Ervan Arditya Kusuma, Roslaili Rasyid, Endrinaldi

“…<br /> <br />Abstract <br />Water is the common use for hand washing in restaurant in Padang city. The research was conducted at restaurant in Andalas, East Padang. …”
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Sushi Reverses Course: Consuming American Sushi in Tokyo by Matthew Allen, Rumi Sakamoto

“…Japanese government estimates that outside of Japan there are over 20,000 Japanese restaurants, most of which either specialize in sushi or serve sushi (MAFF 2006; Council of Advisors 2007).1 Some estimate the number of overseas sushi bars and restaurants to be between 14,000 and 18,000 (in comparison, the number of sushi restaurants in Japan is estimated to be around 45,000) (Matsumoto 2002: 2). …”
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Analisis Sentimen Berbasis Aspek Pada Ulasan Pelanggan Restoran Menggunakan Algoritma Support Vector Machine (Studi Kasus: Depot Bamara) by Muhammad Fariz Firdaus, Dian Eka Ratnawati, Nanang Yudi Setiawan

“…Abstract Customer reviews play an important role in the evaluation of restaurant products and services. Customer reviews can help restaurants identify their strengths and weaknesses. …”
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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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What is oyster shell recycling? by Ana Zangroniz, Marian Azeem-Angel, Katie Heiden, Heather Donnelly, Ashley Smyth

“… This new 7-page publication of the UF/IFAS Department of Soil and Water Sciences is intended to serve Natural Resources or Florida Sea Grant Extension agents, as well as local partners considering establishing a local oyster shell recycling program or local restaurants interested in learning more about oyster shell recycling, and shares lessons learned from starting a program in Miami-Dade County. …”
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Smoke-free hospitality environments and cognitive health: A population-based study in the United States by Lucie Kalousová

“…I do not find a parallel effect of smoke-free restaurant laws and I find no effect of either law on self-rated cognitive function decline-related limitations in daily life for either hospitality law. …”
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Optimization of Rider Scheduling for a Food Delivery Service in O2O Business by Guiqin Xue, Zheng Wang, Guan Wang

“…Services such as Meituan and Uber Eats have revolutionized the way the customer can find and order from restaurants. Numerous independent restaurants are competing for orders placed by customers via online food ordering platforms. …”
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Evaluating the utilization of public art capabilities in cultural-led regeneration (Case study: Oudlajan neighborhood) by mahmood ARVIN, Mahsa ghaneh, ahmad pourahmad

“…By studying the related studies of public art indices in two permanent dimensions (furniture, green space and moving plants, mural painting, restoration of the monument, cafes and restaurants, library, statue, element, entrance and bridge design) and temporary (street display, competitions, Exhibitions and festivals, artists' residences, workshops, sound, light and sound, video broadcasting). …”
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Hydration in Hot Working Environments by Jeanine Beatty, Gail P. A. Kauwell

“…Workers in construction, landscaping, laundry, factory, farm, or restaurant settings, among others, often are faced with hot working environments year-round. …”
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Hydration in Hot Working Environments by Jeanine Beatty, Gail P. A. Kauwell

“…Workers in construction, landscaping, laundry, factory, farm, or restaurant settings, among others, often are faced with hot working environments year-round. …”
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Peramalan Tren Penjualan Menu Restoran Menggunakan Metode Single Moving Average by Aulia Apriliani, Hazriani Zainuddin, Agussalim Agussalim, Zulfajri Hasanuddin

“…Abstract This research aims to forecast sales trend of a restaurant menus to help the restaurant management in determaining and providing recommendations for managing stocks. …”
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Lumière sur Eugène Martial Simas, décorateur oublié de la Belle Époque by Constance Desanti

“…The Brasserie Mollard in Paris, the restaurant La Cigale in Nantes, Tours train station and the Créteil town hall are all “Belle Epoque” public buildings that were decorated in part by Eugène Martial Simas. …”
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Preventing Foodborne Illness: Cyclosporiasis by Christopher Pabst, Jaysankar De, Renée Goodrich Schneider, Keith R. Schneider

“…This 6-page publication is part of the Preventing Foodborne Illness series and describes symptoms and strategies for cyclosporiasis prevention for farmers, restaurants and retailers, and consumers. This major revision was written by Christopher R. …”
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Preventing Foodborne Illness: Cyclosporiasis by Christopher Pabst, Jaysankar De, Renée Goodrich Schneider, Keith R. Schneider

“…This 6-page publication is part of the Preventing Foodborne Illness series and describes symptoms and strategies for cyclosporiasis prevention for farmers, restaurants and retailers, and consumers. This major revision was written by Christopher R. …”
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The Mechanism of Activation of Investment Potential in the Post-Conflict Period of Development of the Tourism Industry by Sergiy Tsviliy, Denys Mykhailyk, Viktoriia Ogloblina, Darya Gurova, Olga Korniienko

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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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