THE EFFECTS OF COVID19 PANDEMIC UPON TOURISM: A SAMPLE FROM THE CITY OF KARS by Ethem Topçuoğlu, Erdoğan Kaygın

“…The results revealed that dismissals from hotels and restaurants were common, the business experienced a serious loss of income, they needed support from the government to recollect and at least one year was required to turn back to conditions before. …”
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Moral Economy by Asonzeh Ukah

“…These include the contemporary analysis of religious morality and regulation in Northern Nigeria, the entanglements of Muslim-owned restaurants and Islam-ic morality in Mumbai (India), Zulu ethnic nationality and morality in the Nazareth Baptist Church in KwaZulu-Natal (South Africa), and finally, the pre-modern theoretical and philosophical reflections of the 14th-century Tunisian Muslim philosopher, Abd al-Rahman Ibn Khaldun. …”
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Capter les richesses du patrimoine mondial dans une ville sainte de l’islam : la problématique de la mise en tourisme à Djenné au Mali by Diama Cissouma Togola, Soufian Al Karjousli

“…Les attentes des habitants et le respect des valeurs locales ne sont pas toujours faciles à concilier avec les activités touristiques et de restauration du patrimoine. Seule la prise en compte de toute la diversité patrimoniale, y compris de la dimension immatérielle du patrimoine, accompagnée d’une redistribution plus équitable des richesses créées, pourrait permettre au tourisme de se développer dans le cadre d’un développement durable, donnant aux populations de meilleures conditions de vie et permettant du même coup une marginalisation de l’islam radical.…”
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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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The Line-Haul Feeder Vehicle Routing Problem: A Classification and Review by Majid Yousefikhoshbakht, Mohamadreza Chaharmahali, Zakir Hussain Ahmed

“…In addition, the role of logistics in urban areas, especially in restaurants, grocery stores, etc., is clearly visible. …”
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Exploring the potential of AI-driven food waste management strategies used in the hospitality industry for application in household settings by Quintana M. Clark, Disha Basavaraja Kanavikar, Jason Clark, Patrick J. Donnelly

“…The hospitality industry, particularly hotels and restaurants, has implemented AI technologies through companies like Leanpath, Winnow, and Kitro, which use real-time data and predictive analytics to monitor, categorize, and reduce food waste. …”
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Development of a Public Transport Accessibility Index for Older Commuters: A Time-Based Approach by Kaniz Fatima, Sara Moridpour, Tayebeh Saghapour

“…The time-based EPTAI includes different trip purposes, including shopping trips (trips to shopping centres), medical trips (travel to healthcare centres), education trips (travel to education centres), and recreation trips (e.g., restaurants, parks, and cafes). The developed index is validated using statistical validation methods, including Pearson’s chi-square, likelihood ratio, linear-by-linear association, Cramer’s V, contingency coefficient, and phi. …”
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The THE INFLUENCE OF BRAND IMAGE AND PRODUCT INNOVATION ON STARBUCKS COFFEE PURCHASE DECISIONS IN SURABAYA CITY by Agus - Baktiono

“… Along with the urban lifestyle, the development and growth of culinary businesses are currently increasing in Indonesia, especially in the city of Surabaya, this is marked by the rise of restaurants, cafes and coffee shops. Starbucks Coffee Indonesia now has 22 coffee outlets in the city of Surabaya. …”
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Evaluation of satisfaction of tourists the quality of tourism services based on Kano model and SERVQUAL (Case Study: Tehran Darband area catering units) by Jamileh Tavakolinia, Mostafa Haraeeni

“…Using a questionnaire and taking the reliability of the data into account, the Cronbach’s alpha coefficient (0.834) and content validity, the data and required information were collected; and analyzing the number of 354 forms referring to the Darband restaurants were performed, with respect to documentary research and fieldwork in the sample tests. …”
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Case Report: Combination of focal vibration therapy and botulinum toxin injections to treat equinus gait in a child with unilateral spastic cerebral palsy by Christophe Boulay, Christophe Boulay, Christophe Boulay, Jacques-Olivier Coq, Morgan Sangeux, Morgan Sangeux, Guillaume Authier, Guillaume Authier, Alexis Ulian, Alexis Ulian, Maud Pradines, Maud Pradines, Marjolaine Baude, Marjolaine Baude, Béatrice Desnous, Jean-Luc Jouve, Jean-Luc Jouve, Bernard Parratte, Emilie Peltier, Sébastien Pesenti, Jean-Michel Gracies, Jean-Michel Gracies

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Mobile ad-hoc networks: MANET by Mikarić Bratislav, Spalević Petar, Jakšić Branimir

“…Today, wireless internet access at airports, restaurants, hotels is almost everywhere , and such approaches are based on previously installed infrastructure such as wireless access point (wireless access point) through which you connect your device to the Internet or communicate with another person and exchange data. …”
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Shadi Park Renovation with Social Development Emphasis: A Case Study Halabja City, Iraq by Mihraban Othman Mustafa, Masoumeh Faraji, Zaniar Jamal Salih, Muhammed Saeed Rasheed

“…The results of the questionnaire indicate the priority of people's demands, the most important of which include: building a sports venue for women, proper service of restaurants and cafes during the day and night, the presence of swimming pools and fountains in the park, parking at the entrances, space allocation to hold cultural and artistic festivals. …”
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Analyzing solid waste management practices for the hotel industry by S.T. Pham Phu, M.G. Hoang, T. Fujiwara

“…The results showed that the mean of waste generation rate of the hotels was 2.28 kg/guest/day and strongly correlated to internal influencing factors such as the capacity, the price of the room, garden, and level of restaurant. The differences in waste generation rate of the hotels were proved to be statistically significant. …”
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Waste cooking oil pretreatment using microwave and ultrasound methods by Kerras, Halima, Outili, Nawel, Meniai, Abdeslam-Hassen

“…The present study focused on the comparison of two intensified pretreatment techniques for waste cooking oil (WCO) collected from university restaurants. The cooking oil was 100% soybean and had an acidity value (AV) of 4.48 mg KOH/g oil. …”
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Adherence to the Mediterranean Diet and Lifestyle Characteristics of University Students in Cyprus: A Cross-Sectional Survey by Elena Hadjimbei, George Botsaris, Vassilis Gekas, Andrie G. Panayiotou

“…About 32% of students consumed a second serving of fruit and vegetables more than once a day, whereas 26% reported going more than once a week to a fast-food restaurant and 31% consumed sweets and candy several times a day. …”
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Calorie Labeling in a Rural Middle School Influences Food Selection: Findings from Community-Based Participatory Research by Monica Hunsberger, Paul McGinnis, Jamie Smith, Beth Ann Beamer, Jean O’Malley

“…Calorie labeling at the point-of-purchase in chain restaurants has been shown to reduce energy intake. …”
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Multiobjective Optimization of Sustainable WCO for Biodiesel Supply Chain Network Design by Nana Geng, Yixiang Sun

“…In order to effectively solve the model, a Pareto optimal NSGAII heuristic algorithm is proposed and applied to a practical case study of restaurants in Jiangsu Province. The efficiency of the method and the optimal solution are verified by a case study. …”
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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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Mykonos : Lieu remarquable de rencontre et de confrontation entre les habitants permanents et les touristes by Olivier Etcheverria

“…En effet, l’offre de restauration mykonienne révèle une synthèse originale qui évite la fusion (la confusion est-il possible de dire), la disparition ou la domination culinaire et liée au goût. …”
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Opportunities of Artificial Intelligence and Machine Learning in the Food Industry by Indrajeet Kumar, Jyoti Rawat, Noor Mohd, Shahnawaz Husain

“…Artificial intelligence with data science can improve the quality of restaurants, cafes, online delivery food chains, hotels, and food outlets by increasing production utilizing different fitting algorithms for sales prediction. …”
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