What’s in a name? Le conservateur-restaurateur : une définition by Clémentine Bollard

“…This article presents the symposium “What's in a name? Le conservateur-restaurateur: une définition”, held on April 11, 2024 at the musée du quai Branly - Jacques Chirac in Paris to mark the 40th anniversary of the publication of the text ‘Le conservateur-restaurateur: une définition de la profession’ at the 7th ICOM-CC triennial in Copenhagen. …”
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Reconnaissance de la profession de Conservateur-Restaurateur : l’expérience belge by Michaël Van Gompen

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Kirchnerisme et réécriture de l’histoire : la jeunesse politique au cœur du récit et des pratiques populistes by Juan Manuel Corvalán Espina

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L'enquête sur la formation des restaurateurs dans l'Entre-Deux-Guerres: transformation d’un métier et reconnaissance d’une profession (1929-2011) by Pierre Leveau

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Analysis of the public catering market in the Penza region by E. V. Kuznetsova, I. A. Strekalovsky

“…The article presents the results of an expert survey of top restaurant managers on the problems faced by existing restaurateurs and identifies opportunities for the sector development. …”
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A strategy to increase lamb meat consumption from a relationship marketing perspective by María Teresa Maza, Keyla Alvarez, Pilar Uldemolins

“…The objective is to analyse the relationship between the restaurateurs and the final consumer (B2C). A structured questionnaire survey was used to collect the data. …”
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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

“…Results reveal the main aspects that restaurateurs should take into account to make decisions in order to improve the business as a whole.…”
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Properties of Polymer-Composite Used as Fills of Asian Lacquerware: Issues on Restoration Processes of Lacquered Objects from Cultural Heritage by Anne-Solenn Le Hô, Isabelle Fabre-Francke, Caroline Thiphavong

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

“…The aim of the article is to present the life story and professional activity of the world’s most famous chefs and restaurateurs who committed suicide over the past 30 years, as well as the analysis of the probable reasons for their actions. …”
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