Étude et restauration de deux sculptures de jardin en terre cuite by Sabrina Vétillard

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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Historique et variations de la restauration des œuvres de Nicolas Schöffer by Éléonore de Lavandeyra Schöffer

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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Autour de Nicolas Schöffer, conserver/restaurer des œuvres à caractère technologique

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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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La politique de restauration des peintures des musées nationaux (1930-1950) by Fernando Suárez San Pablo

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Anthologie de textes rares de Paul Léon sur la restauration monumentale by Camille Bidaud

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

Subjects: “…restauration…”
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De Mariemont à Hanoi : conservation et restauration des céramiques d’Extrême Asie by Catherine Noppe

Subjects: “…restauration…”
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Étude et restauration d’une empreinte et contre-empreinte d’Urolophus crassicaudatus by Aline Raux

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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La restauration, la conservation et la valorisation du patrimoine technique semi-mobilier by Philippe Tomsin

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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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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La restauration du crocodile historique du Muséum des Sciences naturelles d’Angers by Michel Beucher, Miguel Prôa

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants by Jun-Bok Lee, Ki-Hyun Kim, Heung-Joo Kim, Seog-Ju Cho, Kweon Jung, Shin-Do Kim

“…In order to explore the potent role of meat cooking processes as the emission sources of particulate matter (PM), emission rates and the associated removal efficiency by precipitators were estimated based on the on-site measurements made at five under-fired charbroiling (UFC) restaurants. The emission patterns of PM for these five restaurants were compared after having been sorted into the main meat types used for cooking: beef (B), chicken (C), intestines (I), and pork (P: two sites). …”
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Restaurer ou refaire ? Une étude sur White Rock Line et son devenir by Marie-Hélène Breuil, Agathe Houvet, Marie-Emmanuelle Meyohas

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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Trans Europe Express, étude et restauration d’une œuvre de Dorothée Selz by Marie Courseaux

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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La conservation-restauration des photographies couleur montées par la face sur PMMA by Sabine Squoquart

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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Willingness to stay or quit: evidence from migrants working in the galway bar and restaurant industry in Ireland by Olaiwola Jamiu Ogunpaimo, Kesiena Ebenade

“…Given these challenges, the article explores the work motivation and career intentions of migrant workers in the Galway bar and restaurant sector. The study employs the theory of work adjustment (TWA) to understand the demographics, experiences and future intentions of migrants working in Galway City’s bars and restaurants. …”
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De la Renaissance à la Restauration : quelques étapes du déchiffrement des hiéroglyphes by Dominique Farout

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Quelques pistes de réflexion sur la restauration perceptible des vases céramiques antiques by Ève Bouyer

“…CeROArt : Conservation, Exposition, Restauration d'Objets d'Art…”
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Accounting as a performance measurement tool: A case study of Restaurants in Musanze Town/Rwanda. by Elisee, Kaberuka

“…The study investigated the role of accounting as a performance measurement tool using a case study of restaurants in Musanze Town. This was due to the fact that, the levels of applying accounting in restaurants had remained a challenge and hindered their development. …”
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