Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul by H. Ayşen Karagöz, Ezgi Erkmen, Tevfik Demirciftci

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My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises by Ester Võsu, Anu Kannike

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Features of the restaurant market and consumer behavior in the Moscow restaurant business segment: study results by A. N. Timokhovich

Subjects: “…restaurant business…”
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The significance of the digitalization and online communication tools used by five-star restaurants in Bulgaria by Mariya Stankova, Svetoslav Kaleychev

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Near and similar restaurants: competitors or allies? by Alexander Sánchez-Rodríguez, Margarita De Miguel-Guzmán, Gelmar García-Vidal, Rodobaldo Martínez-Vivar

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Selected health characteristics are associated with urban Canadians’ acceptability of policies promoting healthier restaurant food environments by Jessica Lambert-De Francesch, Kadia Saint-Onge, Nazeem Muhajarine, Lise Gauvin

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Implementation of The AHP Method in Decision Support Systems for Granting Disposal Permits Household Liquid Waste in Makassar City by Ismail Ismail, M Afdal Tahir

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Implementing Lean Management in catering operations: limits and perspectives by Piotr Walentynowicz, Paula Ostrowska

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Tradition et identité alimentaire : discours médiatiques sur La Binerie Mont-Royal by Gwenaëlle Reyt

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Suicides of famous chefs of today: stories and reasons by Oksana Nykyha, Olha Romanchuk, Rostyslav Koval, Myroslava Danylevych, Yuliia Kalymon

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Fine-grained analysis of aspects, sentiments and types of attitudes in restaurant reviews by Marcirio Silveira Chaves, André Laurel, Nélia Sacramento, Cristiane Drebes Pedron

Subjects: “…restaurant management…”
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Individual cultural values as determinants of the attitudinal process in the restaurant: a different perspective for understanding brand equity formation by María Eugenia Rodríguez-López, Juan Miguel Alcántara-Pilar, Salvador Del Barrio-García

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The relationship of service quality dimensions of restaurant enterprises with satisfaction, behavioral intention, eWOM and the moderator effect of atmosphere by Abdullah Uslu

Subjects: “…restaurant enterprises…”
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The role of transformational leadership and innovation adoption in restaurant performance by Sara Joana Gadotti dos Anjos, Vitor Roslindo Kuhn

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Customer-perceived importance of restaurant attributes for casual dining, fast food and coffee shops by Rachel Dyah Wiastuti, Basri Rashid

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Applications of IoT-Enabled Smart Model: A Model For Enhancing Food Service Operation in Developing Countries by Azmery Sultana, Md Masum Billah, Mir Maruf Ahmed, Rakin Sad Aftab, Mohammed Kaosar, Mohammad Shorif Uddin

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The role of emotional service in the restaurant business by N. A. Ofitserova

Subjects: “…restaurant business…”
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Еvaluation of the development strategy of the hotel and restaurant industry of Ukraine by Olha Nikolaichuk

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Impacts of neighborhood restaurant density on adults’ dietary quality: evidence from an IV-LASSO approach in China by Yalin Tang, Maoran Zhu, Maoran Zhu, Jian Zong, Xuyuan Zheng, Chengfang Liu

Subjects: “…neighborhood restaurant environment…”
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Entretien avec Denise Witschard, restauratrice by Denise Witschard, Natania Girardin

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