Employee Based Brand Equity: Building Brand Value for Employees through Internal Branding by Ezgi Erkmen

“…Data were collected from the customer contact employees in hotel and restaurant industry. The findings supported the sequential link for: internal branding – brand awareness – brand image and perceived quality – brand commitment. …”
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Spatial and temporal epidemiology of SARS-CoV-2 virus lineages in Teesside, UK, in 2020: effects of socio-economic deprivation, weather, and lockdown on lineage dynamics by Moss, E.D., Rushton, S.P., Baker, P., Bashton, M., Crown, M.R., dos Santos, R.N., Nelson, A., O’Brien, S.J., Richards, Z., Sanderson, R.A., Yew, W.C., Young, G.R., McCann, C.M., Smith, D.L.

“…The restaurant subsidy and rainfall had no apparent effect. …”
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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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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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Marketing Potential of Homemade Food: a New Entrepreneurial Endeavour by Mohammed Muneerali Thottoli, Tif Said Suhail Al Mazroui, Duaa Suleiman Amur Al Hoqani, Maather Mohammed Al-Alawi

“…Most respondents preferred eating homemade food rather than restaurant or commercially prepared food. These research findings provide entrepreneurs with some insight in terms of new venture start-ups for marketing homemade food in niche markets. …”
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Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils by U. Gecgel, D. Kırca, D. Apaydin

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Evaluating the Economic and Social Impact of the Construction of the Border Market and Its Role in the Development of Urban Areas (Case Study: Market of Hendijan City) by Zahre Moradi, Maryam Ilanloo

“…For data analysis, the Fuzzy Network Analysis (ANP) and inferential statistics of Chi-Square have been used.Based on the fuzzy ANP model, the construction of the bazaar has had the greatest impact in reducing smuggling, increasing the stores and shops, hotel and restaurant construction, attracting tourists, increasing passenger terminals, increasing service occupations, boosting banks and insurers, earning income, employing indigenous people and reducing immigration. had. …”
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Analysis of the Influence of Quantile Regression Model on Mainland Tourists’ Service Satisfaction Performance by Wen-Cheng Wang, Wen-Chien Cho, Yin-Jen Chen

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An Investigation of Market Research in Identifying Customer needs in Rwandan Hotels: A Case Study of Kigali Hostels. by Joyeuse, Uwiragiye

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Features in scientific and technical cooperation in the field of non-conventional renewable energy by V. Babenko, V. Sidorov, Y. Koniaieva, L. Kysliuk

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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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Identification of Worm In Digestive Tract of Consumed Cattle Egret (Bubulcus ibis) In Ujung Pangkah, Gresik by Nisa' Rachmaningtyas Putri, E Djoko Poetranto, Nunuk Dyah Retno Lastuti, Setiawan Koesdarto, Bambang Sektiari Lukiswanto, Kusnoto Kusnoto

“…The samples of digestive tract organ collected from restaurant that preserve Cattle egret as a main menu. …”
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On Indexicality, Direction of Arrival of Sound Sources, and Human-Robot Interaction by Ivan Meza, Caleb Rascon, Gibran Fuentes, Luis A. Pineda

“…Based on these behaviours, we have implemented four tasks which heavily rely on them: following a person, taking attendance of a class, playing Marco-Polo, and acting as a waiter in a restaurant.…”
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Effect of Proximity on The Layout and Selection of Chair Types in The Coffee Shop Industry by Eulis Yulianti Faridah, Riza Septriani Dewi

“…Coffee shops are one type of restaurant that is smaller or specific in scope, in terms of the food and beverages served, usually with limited food choices. …”
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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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Prevalence and associated factors of acute gastroenteritis in children and adolescents aged from 6 to 17 years old: a cross-sectional study based on the National Health and Nutriti... by Hailun Cai, Yanyan Shao, Weihao Yu

“…The decreasing trend was observed in all subgroups, including age, gender, body mass index (BMI), education level, poverty index and eating food at the restaurant. There were two small upticks from 2003 to 2007 and 2013 to 2015. …”
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Efektivitas Bubuk Kayu Manis (Cinnamomum burmannii) sebagai Gel Air Freshener Pengusir Lalat by Puspita Galih Pramesthi, Agus Kharmayana Rubaya, Sarjito Eko Widarso, Naris Dyah Prasetyawati

“…The number of restaurants used was 13, and cinnamon powder air freshener gel was exposed in each restaurant for 15x24 hours. …”
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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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Le patrimoine immatériel comme construction sociale de l’authenticité : l’exemple de la cuisine tunisienne by Wadie Othmani

“…Il suggère également d’étudier le lien entre les lieux génériques de consommation (hôtel, restaurant, roulottes, Snack, Chez-soi, etc.) et les plats consommés par ces touristes en situation de vacances. …”
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USERS’ SATISFACTION WITH INTERCITY BUS TERMINAL QUALITY IN LAGOS STATE, NIGERIA by Umar Obafemi SALISU, Mubarak Olabanji GAFAR, Ayobami Ademola AKANMU, Sekinat Motunrayo SANNI, Simeon Oluwagbenga FASINA

“…Satisfaction is noted with 13 out of 24 parameters of QoTF, with top-ranking parameters including parking space, restaurant facilities, and waste disposal facilities. …”
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