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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Occurrence of multi-antibiotic resistant bacteria isolated from food handlers' hands and utensils at different restaurants in Dhaka, Bangladesh by Sumi Akter, Ratna Akter, Md. Abdus Salam

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Health Inspections of Restaurant Establishments in the Attica Region, Greece. Non-compliance Data Within the Food Hygiene Sector by Olympia Chatzimpyrou, Elias Chaidoutis, Dimitrios Keramydas, Petros Papalexis, Nikolaos S. Thomaidis, Vassiliki C. Pitiriga, Panagiota Langi, Foteini Koutsiari, Ioannis Drikos, Maria Giannari, Georgios Chelidonis, Andreas Ch. Lazaris, Nikolaos Kavantzas

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Gastronomy Tourism, Cultural Heritage, and Quality of Life: Evidences from Taiwan and Catalonia by Min-Pei Lin

Subjects: “…Michelin-starred restaurants…”
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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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La crypte de Saint-Léger à Saint-Maixent-l’École (Deux-Sèvres) : réexamen d’un édifice restauré au xixe siècle by Quentin Woussen

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

Subjects: “…restaurant business…”
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Health- and Non–Health-Related Corporate Social Responsibility Statements in Top Selling Restaurant Chains in the U.S. Between 2012 and 2018: A Content Analysis by Megan P. Mueller, PhD, Alyssa Leib, MS, Deborah C. Glik, PhD, Sara N. Bleich, PhD, Jason Wang, PhD, Catherine M. Crespi, PhD, May C. Wang, DrPH

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Design of the Focus on Restaurant Engagement to Strengthen Health (FRESH) study: leveraging systems science to work with independently-owned restaurants to increase access to and p... by Uriyoán Colón-Ramos, Emma C. Lewis, Anna Claire Tucker, Lisa Poirier, Chathurangi H. Pathiravasan, Michelle Estradé, Takeru Igusa, Julia A. Wolfson, Yeeli Mui, Veronica Vélez-Burgess, Audrey E. Thomas, Shuxian Hua, Lawrence J. Cheskin, Lawrence J. Cheskin, Antonio J. Trujillo, Ayoyemi T. Oladimeji, Stacey Williamson, Rosalinda Romero, Patricia Sánchez Hernández, Joel Gittelsohn

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The Effect of Using Robot Waiters in Restaurants on Consumers' Behavioral Intentions by İbrahim Aydın, Zübeyir Çelik

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The net impact of telework on restaurant revenues in Canada by Tahsin Mehdi, René Morissette

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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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Challenges of Corporate Misconduct: The Organisational, Social, Economic and Financial Dynamics of Workplace Sexual Harassment in the Restaurant Industry in the USA by Darrell Norman Burrell, Stacey L. Morin, Theresia Wansi, Virginia Bianco Mathis, Carlo Ninassi, Susanne Ninassi

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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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Affinity in Adversity: Examining Brand Love and Online Customer Engagement in the Restaurant Industry by José William de Queiroz Barbosa, Maria Carolina Cavalcante Dias, Lissa Valéria Fernandes Ferreira

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Healthy eating interventions conducted in small, local restaurants and hot food takeaways: a systematic review by Cinja Jostock, Hannah Forde, Nia Roberts, Susan A Jebb, Rachel Pechey, Lauren Bandy

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